For Those Special Chocolate Days

This is THE BEST CHOCOLATE CAKE you'll EVER eat!!
It's even better the 2nd day, if there's any left...

Cake:
1 2/3 cups water
1/2/3 cups butter, room temperature
1/2 cup Hershey's Cocoa (only Hershey)

3 1/3 cups all-purpose flour
3 1/3 cups sugar
1/2 tsp. salt

1 cup sour cream
1 Tbsp. + 3/4 tsp. baking soda
4 eggs, room temperature

Preheat oven to 350º.

In a medium saucepan, combine water, butter, and cocoa, and turn on medium heat. Stir occasionally, but do not boil.

While cocoa is heating up, in a mixing bowl add sifted flour, sugar, and salt. Add to bowl in that order.

In another bowl, mix sour cream with baking soda and let it until it doubles in size and gets foamy.

When cocoa mixture is about to boil and butter is completely melted, add it to the flour/sugar mixture and turn mixer on low speed. When you don't see any more dry flour, stop mixer and scrape bottom of bowl. Mix for about 1 minute.

On medium speed, slowly add the sour cream mixture. When that has almost been incorporated, add the room temperature eggs one at a time. Scrape bowl one more time, and mix for another 20-30 seconds.

Pour cake batter into a greased 11 x 15 1/2 inch pan. and bake 30-40 minutes. Check for doneness with a toothpick. The cake tends to fall a bit in the middle, so when it has cool a little bit, Push down the sides to meet the middle. Cool cake completely before frosting. (Can be baked in layers if preferred, but adjust cooking time.)

Frosting:
2 sticks of butter (1/2 pound), room temperature
5 cups of sifted powdered sugar
3/4 cup cocoa, sifted
1/2 cup + 2 Tbsp. milk
4 teaspoons vanilla

Combine all the ingredients in a bowl and mix with a wire whisk. Do not use a mixer, and do not over whisk.