Cake:

• 1 cup butter, softened

• 3 cups packed brown sugar

• 4 eggs

• 3 tsp. vanilla extract

• 3 cups all-purpose flour

• ¾ cup baking cocoa

• 3 tsp. baking soda

• ½ tsp salt

• 1 ½ cups brewed coffee, cooled

• 1 ⅓ cups sour cream

In a large mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine flour, cocoa, baking soda and salt. Add to creamed mixture alternately with coffee and sour cream. Pour into three greased and floured 9-inch round baking pans. Bake at 350° for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool.

Pineapple Filling:

• 1 can (20 oz) crushed pineapple

• 1 box (4 serving size) instant lemon pudding mix

• 1 pt. heavy cream, whipped

Stir pineapple and pudding mix together. Chill for 5 minutes. Fold in whipped cream. Use to fill cake layers.
 

Preparation:

• 2 pkgs. (8 oz each) cream cheese, softened

• ½ cup butter, softened

• 8 squares (1 oz each) unsweetened chocolate, melted

• ½ cup brewed coffee, cooled

• 3 tsp. vanilla extract

• 6 cups confectioner’s sugar

In a large mixing bowl, beat cream cheese and butter until fluffy. Beat in chocolate, coffee, and vanilla until blended. Gradually beat in confectioner’s sugar. Spread over top and sides of cake. Cover and refrigerate until serving. Serves 14-16