See part 1 for ingredients: Recipe by: TASTE OF HOME – OCT/NOV 95 In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add sour cream and extracts; mix well. Combine flour, cocoa, baking soda and salt; add to the creamed mixture alternately with buttermilk. Pour into a greased 10″ fluted tube pan. Bake at 350 degrees for 50-55 minutes or until cake tests done. Cool in pan for 10 minutes before removing to a wire rack. For frosting, cream butter, sugar and extracts in a small mixing bowl until smooth. Add milk until frosting reaches desired spreading consistency. Frost cooled cake. Decorate —–