In a small bowl combine sour cream, baking soda activated with vinegar. Mix it well with hand mixer for 2 minutes. Set aside and let it stand for 15 minutes. The mixture will rise.
Preheat oven to 350 F. In a bowl of an electric mixer combine room temperature eggs with sugar. Beat on high for 10 minutes.
Add condensed milk and let it beat for another 5 minutes.
Reduce speed to medium then add the sour cream mixture and let it mix for 1 minute or until well combined (don’t over beat it because you don’t want the mixture to become very runny).
Add sifted flour. Stir sifted flour just until combined.
Pour little more than half of the batter into well-greased 9-inch pan. For the second batter add sifted Hershey cocoa powder mix well until well combined. Pour the cocoa batter into another 9-inch pan. Bake both batters at 350 degrees for 30 minutes.
Remove from the oven. Take it out of the baking pans and let it cool completely.
How to make cream:
Beat sour cream and cool whip together for about 2 minutes. Add powdered sugar and beat it for another minute or until well combined. Set aside.
How to assemble the cake:
Cut the white cake horizontally in half (I cut it more towards of the top line, then your cake cut will be more in the center). Then I take about 2 feet string and cut it with a string (I always cut cakes this way, and never found any other ways to cut it this perfectly, no matter what things I tried).
Place bottom layer onto a cake platter. Put 1 ½ cups of cream on the bottom layer, spread it out evenly.
Place top layer on top of the cream with the bottom layer. Put 1 ½ cup of the cream and spread on top and sides of the cake.
Break chunks of the brown cake. Coat it with the leftover cream and lay it on top of the cake.
Keep breaking the chunks, coating with cream forming into a round curly head.
You should have a little cream leftover to cover the sides of the cake a little more.
How to make the chocolate glaze:
Into a small sauce pan add 2 cups of water and place it on the top cook stove. Break the chocolate into pieces and put them into a heat save bowl. Then add milk. Place the bowl on top of the sauce pan. After the water boils reduce heat and keep string the chocolate mixture until it’s all melted and smooth.
With the same spoon that you were string pour the chocolate glaze nice stripes pattern over the assembled cake. Refrigerate cake overnight. It’s best if the cake is refrigerated for at least 24 hrs. (that way the cake becomes very soft).