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Allow butter and eggs to stand at room temperature for 30 minutes. Lightly grease bottoms of three round cake pans. Line bottoms of pans with waxed paper. Pam spray waxed paper and sides of pans. Set pans aside. Preheat oven to 350 degrees. In a medium bowl, stir together the flour, cocoa, baking soda, baking powder, and salt; set aside. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about ¼ c. at a time, beating on medium speed for 3 to 4 minutes or until well mixed. Scrape side of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla. Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread evenly into prepared pans.
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Bake for 30 to 35 minutes, or until a wooden toothpick inserted in the centers comes out clean. Cool cake layers in pans for 10 minutes. Remove from pans. Peel off waxed paper. Cool completely on wire racks. Prepare chocolate frosting; fill and frost cake layers. If desired, top with chocolate curls. Store cake in refrigerator. Makes 12 to 16 servings.
Chocolate Frosting-
In a large saucepan, combine one 12-ounce pkg. (2 cups) semisweet chocolate pieces and ½ c. butter, heat over low heat until melted, stirring often. Cool 5 minutes. Stir in one 8-ounce carton dairy sour cream. Gradually add 4 ½ cups powdered sugar (about 1 pound), beating on medium speed until mixture is smooth.
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