Old Fashioned Sour Cream Fudge Cake

By foodiva

Ingredients

• 2 1⁄4 cups Swans Down cake flour
• 2 teaspoons baking soda
• 1 ⁄2 teaspoon salt
• 1 ⁄2 cup butter, softened
• 2 1⁄4 cups firmly packed brown sugar
• 3 eggs
• 1 1⁄2 teaspoons vanilla
• 3 unsweetened chocolate squares, melted and cooled
• 1 cup sour cream
• 1 cup boiling water
• 5 unsweetened chocolate squares, melted and cooled
• 3 cups icing sugar
• 1 ⁄2 cup butter, softened
• 1 ⁄3 cup hot water
• 1 egg

Details

Servings 1
Preparation time 30mins
Cooking time 70mins
Adapted from food.com

Preparation

Step 1

Cake: Preheat oven to 350 degF.

Sift tog.

flour, baking soda and salt, set aside.

Cream butter, then add brown sugar and continue beating for 5 minutes.

Add eggs, one at a time, beating well after each addition.

Add vanilla and chocolate.

Alternately blend in flour mixture and sour cream, 1/3 at a time on low speed of electric mixer.

Add boiling water, blending well (batter will be thin).

Pour into 2 greased and floured 9" round layer cake pans.

Bake at 350 degF for 35- 40 minutes or until cake tester inserted in centre comes out clean.

Cool in pans for 10 minutes; remove and finish cooling on racks.

Frosting: Combine chocolate, icing sugar, butter, hot water and egg.

Blend; then beat at medium speed of electric mixer for 2 minutes.

Chill until of spreading consistency.

Carefully ice cake (cake crumb is very tender).

You may not want to use the above icing due to the raw egg, so I would suggest making a seven minutes frosting.