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Ingredients
- 2 cups ROBIN HOOD® Best For Cake & Pastry Flour 500 mL
- 2 tsp baking soda 10 mL
- 1/2 tsp salt 2 mL
- 1/2 cup butter , softened 125 mL
- 2 1/4 cups brown sugar , packed 550 mL
- 3 eggs 3
- 1 1/2 tsp vanilla 7 mL
- 3 sq unsweetened chocolate , melted and cooled 3 sq
- 1 cup sour cream 250 mL
- 1 cup water , boiling 250 mL
Preparation
Step 1
COMBINE flour, baking soda and salt.
BEAT butter in large mixer bowl. Add brown sugar and eggs, beating until light and creamy (about 3 minutes).
BEAT in vanilla and chocolate.
ADD dry ingredients to chocolate mixture alternately with sour cream, beating on low speed just until batter is smooth.
STIR in boiling water. (Batter will be thin.)
POUR into two greased 9" (23 cm) round cake pans.
BAKE at 350ºF (180ºC) for 30-35 minutes, or until toothpick inserted in centre comes out clean.
COOL on wire racks for 10 minutes, then remove from pans and cool completely.
FROST with your favourite frosting.