Instructions: Preheat oven to 350 degrees. Grease two 9 inch round baking pans. Line bottom of pans with wax paper. Grease paper and dust lightly with flour.

Stir coffee into water. Put cocoa into a small bowl; add liquid and stir until smooth. Cool to room temperature. Set aside.

In a large bowl, beat butter until creamy. Gradually add sugar, beating until fluffy, about 5 minutes. Add vanilla and eggs, one at a time, beating until well-blended after each addition. Beat in sour cream.

Stir together flour, baking soda, salt and baking powder. Add to mixture alternately with cocoa mixture, beating until blended. Pour batter into prepared pans.

Bake 25 to 28 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pans to wire racks. Peel off and discard wax paper. Cool completely. Frost.

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

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