In mixing bowl, beat butter and sugar; add eggs one at a time, beating well after each addition. Beat until light and fluffy. Blend in vanilla. Combine flour, cocoa, baking soda, and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in water until well blended. Pour into 3 greased and floured 9-inch round cake pans. Bake at 350° for 35 minutes.
In saucepan, melt butter and chocolates over low heat. Cool. In mixing bowl, combine sugar, sour cream, and vanilla. Add chocolate mixture, and beat until smooth. Frost cooled cake.
This recipe makes lots of delicious frosting, so you will easily have enough for 4 (8-inch) layers, which would raise this cake to even greater heights!
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