Tyler Turns 2

My baby turned 2; I guess that makes him not a baby anymore. He's doign big things now like talking in short sentences, repeating what we say even when we don't want him to, tearing up the house, wanting to help us with everything we do, and even sleeping in a big boy bed (which he is very proud of).

Although my cake decorating skills are lacking, this was really the best chocolate cake I've ever tried. Truth be told, I don't usually like cake that much, but this one was dense, moist, and yummy! Even Chris, the chocolate lover in our family, loved the cake enough that I thought I should share the recipe with everyone.

Since balloon is one of Tyler's favorite words, I couldn't leave them out of the celebration. He stared at them all day long and even made up a song about them (yes, my little buddy is a singer and loves to make up songs with the words he knows).

We decided to get him a big wheel for his birthday, since he loves to play outside. He was so excited when Chris put it together for him. I don't think he got off it until bedtime, and, even then, that's all he could talk and think about. It was a fun day for the Hoods!

Now, for that cake recipe.

Sour Cream Chocolate Cake

1 cup baking cocoa

1 cup boiling water

1 cup butter, softened

2 1/2 cups sugar

4 eggs

2 teaspoons vanilla extract

3 cups flour

2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup (8 oz.) sour cream

FROSTING:

2 cups (12 oz) semisweet chocolate chips

1/2 cup butter

1 cup (8 oz) sour cream

1 teaspoon vanilla extract

4 1/2 to 5 cups powdered sugar

1. Dissolve cocoa in water; let stand until cool. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla.

2. Combine flour, baking soda, baking powder, and salt; add to creamed mixture alternately with sour cream, beating well. Add cocoa mixture; beat well.

3. Pour into greased and floured 9" round baking pans. Bat at 350 for 30-35 minutes (I swear it was actually more like 40-45 minutes) or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

4. In a heavy saucepan, melt chocolate chips and butter over low heat; stir until smooth. Remove from the heat; cool for 5 minutes. Place in a large mixing bowl. Add sour cream and vanilla; beat until blended. Add powdered sugar; beat until light and fluffy. Spread between layers and over top and sides of cake. Store in refrigerator.