- 1
- 30 mins
- 70 mins
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
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.