As originally published in Charleston Receipts

Ingredients:

1/2 cup butter
2 cups brown sugar
2 eggs (beaten)
1/2 cup sour milk*
1 tsp Soda dissolved in 1/2 cup warm water
1 tsp Vanilla
2 cups Flour
1/4 tsp Baking Powder
2 oz. (2 squares) chocolate melted (I use semi-sweet)

Directions:

Cream together butter and sugar. Add eggs, milk, vanilla and beat until smooth. Sift together flour and baking powder. Alternate flour mixture with milk beating until incorporated and smooth. Melt chocolate in microwave or double broiler. Allow to cool slightly and add to mixture beating until well mixed. Pour batter into two 9” round pans and bake for 30 minutes or until cake tester inserted in center comes out clean. Remove from pans and cool on wire rack.

Mocha Frosting:

3 tbls. butter (softened) 
3-6 tbls. cold strong coffee
3 cups powdered sugar
1/4 tsp. Vanilla
6 tsp. Powdered Cocoa

Cream together the powdered sugar and butter adding the cooled coffee as needed to help with creaming. Add vanilla and cocoa and beat or whip until smooth and a good consistency to frost cake. If frosting is too stiff add a bit more of the coffee.

 www.sugarpiesfood.com