Sandy's Chocolate Cake Recipe

By francesn

Ingredients

• FROSTING:
• 1 1 1 cup butter, softened
• 3 3 3 cups packed brown sugar
• 4 4 4 eggs
• 2 2 2 teaspoons vanilla extract
• 2-2/3 2-2/3 2-2/3 cups all-purpose flour
• 3/4 3/4 3/4 cup baking cocoa
• 3 3 3 teaspoons baking soda
• 1/2 1/2 1/2 teaspoon salt
• 1-1/3 1-1/3 1-1/3 cups sour cream
• 1-1/3 1-1/3 1-1/3 cups boiling water
• 1/2 1/2 1/2 cup butter, cubed
• 3 3 3 ounces unsweetened chocolate, chopped
• 3 3 3 ounces semisweet chocolate, chopped
• 5 5 5 cups confectioners' sugar
• 1 1 1 cup (8 ounces) sour cream
• 2 2 2 teaspoons vanilla extract
• 1 1. to 350°. 9-in. to 350°. Grease and flour three 9-in. round baking pans.
• 3 3. to 30-35 10 to to Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
• 4 4. 4. For frosting, in a metal bowl over simmering water, melt butter and chocolates; stir until smooth. Cool slightly.
• 5 5. 16 In a large bowl, combine confectioners' sugar, sour cream and vanilla. Add chocolate mixture; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers. Yield: 16 servings.

Details

Servings 16
Adapted from tasteofhome.com

Preparation

Step 1

1.
Preheat oven to 350°. Grease and flour three 9-in. round baking pans.

2.
In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in water until blended.

3.
Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.

4.
For frosting, in a metal bowl over simmering water, melt butter and chocolates; stir until smooth. Cool slightly.

5.
In a large bowl, combine confectioners' sugar, sour cream and vanilla. Add chocolate mixture; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.
Yield: 16 servings.