When I heard the news from @Peas n carrots that XGay Greg and Dede had been found in Washington state, I knew that I needed a cake to celebrate their return. Originally, I had planned on making a jelly roll cake and filling it with orange curd. As Donald Trump would say, I currently have oranges coming out of my whatever.  So, I pulled out the oranges, butter, and the double boiler, and then realized that I didn't have enough eggs to make the cake and the orange curd. Bummer. 

Dammit, we must have cake to mark this occasion!!!1111!! So after sobbing uncontrollably for five or ten hours, I decided to make my old standby of sour cream chocolate cake with whipped chocolate frosting. It's fast, it's easy and Mr. Cartmann99 chooses it some years for his birthday cake, so I know it won't go to waste. 

Since the frosting is an uncooked frosting, and both it and the cake are the same flavor, we are going to make the frosting first and any frosting left on the beaters will just wind up in the cake. I'm chief cook and bottle washer around these parts, so this saves me from having to wash the beaters until I'm finished with the cake. Also, if you keel over and die before the cake is done, you get to leave this world with chocolate frosting on your breath.  

Preheat your oven to 350 F (180C for you furriners. ).Beg, borrow, or steal the following:

The salt went rogue and shouldn't be in this picture, sorry about that. If you are really on the ball, you remembered to take the butter out to soften. If you are me, you forgot and had to cut it up into chunks before tossing it into the mixing bowl. Beat the butter for eight minutes so it's nice and creamy, then add everything else and beat until combined. 

Remember that since the cook reserves the right to eat all of the frosting that sticks to the beaters, you may have to move the beaters in and out of bowl a few times.  

For the cake, rustle up the following:

I forgot to get out the baking soda when I took this picture. Bad blogger!!! 

My kitchen was on the cool side, so even though the butter had been out on the counter for awhile, it was still solid enough that I decided to cut it up before adding it to the mixing bowl. Cream the butter, sugar, molasses, instant coffee, salt, and baking soda together.

Add in the eggs, sour cream and vanilla extract, and beat until combined. Alternate adding the milk and flour beginning and ending with the milk. Pour the batter into greased pans or one larger pan. I don't recommend using bacon grease for greasing your pan or pans, but I can't stop you from doing so either.  

In my oven, this cake tests clean in a 9x13 or 10x12 at about 35 minutes. Here at Snooty McBetterThanYou Kitchens Inc, we test our cakes for doneness by jamming a fork into the center of them. We're extra-super fancy that way. 

Let the cake cool, and frost with the chocolate frosting. Since we are making this cake in honor of the return of XGay and Dede, we're going to decorate the cake with some pecans. 

Since leaving the cake in this fashion will result in pecan pilferage on the level of Davey Waller, I added a few more pecans before serving.

Happy XGay and Dede Haislip day, everyone!