Total Calories: 1,293
Cream butter and sugar; add egg yolks and vanilla. Beat one minute on high speed; set aside. Beat egg whites until soft peaks form; fold in sour cream; add baking soda and whipped topping mix. Add sour cream mixture to butter mixture. Mix flour, cocoa, baking powder, and pudding mix. Add alternately with half-and-half to butter mixture. Beat 2 minutes on high. Pour into 2 greased and lightly floured 8-inch pans. Bake at 350° for 35–40 minutes.
Cream butter; add cocoa and sugar alternately with half-and-half and vanilla. With electric mixer, beat until smooth. When cake is done, cool in pans for 10 minutes. Remove to wire rack to complete cooling. Frost.
A pinch of baking soda seems to help prevent the frosting from cracking, and to keep it moist. A PINCH is all . . . don’t get carried away.
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