- 30 mins
Ingredients
- FROSTING:
- Ingredients
- 3 cups packed brown sugar
- 1 cup butter, softened
- 4 eggs
- 2 teaspoons vanilla extract
- 2-2/3 cups all-purpose flour
- 3/4 cup baking cocoa
- 1 tablespoon baking soda
- 1/2 teaspoon salt
- 1-1/3 cups sour cream
- 1-1/3 cups boiling water
- 1/2 cup butter, cubed
- 3 ounces unsweetened chocolate, chopped
- 3 ounces semisweet chocolate, chopped
- 5 cups confectioners' sugar
- 1 cup (8 ounces) sour cream
- 2 teaspoons vanilla extract
- Chocolate curls and decorations, optional
Preparation
Step 1
Directions
•In a bowl, cream brown sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; add alternately with sour cream to creamed mixture. Mix on low just until combined. Stir in water until blended.
• Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely.
• For frosting, in a small saucepan, melt butter and chocolates over low heat. Cool for several minutes.
• In a bowl, combine the confectioners' sugar, sour cream and vanilla. Add chocolate mixture and beat until smooth. Spread frosting between layers and over top and sides of cake. Top with chocolate garnishes if desired. Store in the refrigerator. Yield: 12-14 servings.
I have made this into two 9x13 pans to make a rectangular cake. It also will make 36 cupcakes. Adjust cooking times.
Nutritional Facts 1 serving (1 piece) equals 738 calories, 30 g fat (18 g saturated fat), 139 mg cholesterol, 609 mg sodium, 113 g carbohydrate, 2 g fiber, 7 g protein.
Originally published as Sandy's Chocolate Cake in Taste of Home February/March 1994, p15