Step 1

Pre-heat oven 350°. Grease and flour 2 8 inch cake pans.

Step 2

In a small bowl mix together the cocoa and boiling water until completely combined.  Let sit 5 minutes.

Step 3

In a large bowl cream the butter, sugar and egg until fluffy approximately 5 minutes.

Step 4

Add the cocoa mixture to the butter mixture and beat to combine.

Step 5

Sift the flour, salt, baking powder and soda into a medium bowl.

Step 6

Then alternately add the dry ingredients and the sour milk to the creamed mixture.  Pour into the prepared cake pans and bake for approximately 20-30 minutes or until toothpick comes out clean.  Let stand 5 minutes before removing from pans.  Cool completely before frosting.  Enjoy!

Step 7

Cream butter, add sifted cocoa, then add the sugar 1/2 cup at a time, beat in the coffee one tablespoon at a time until you reach the desired constituency.  Frost cooled cake.  Decorate if desired.

Step 8

In a medium bowl over a pot of boiling water (make sure the bowl does not touch the water) or microwave, melt the butter, remove from the heat and stir in the cocoa until smooth. Add the remaining ingredients and combine until smooth and thick (if you want it thicker then add more powdered sugar). Spread over the cooled cake.