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Ingredients
- 3/4 cup butter
- 3 eggs
- 2 cups flour
- 3/4 cup unsweetened cocoa powder
- 3/4 tsp. baking powder
- 1/2 tsp. salt
- 2 cups sugar
- 2 tsp. vanilla
- 1 1/2 cups milk
Details
Servings 12
Preparation time 30mins
Cooking time 60mins
Preparation
Step 1
1. Allow butter and eggs to stand at room temperature for 30 minutes. Lightly grease bottoms of three 8x1 1/2 inch round cake pans. Line bottoms of pans with waxed paper. Grease and lightly flour waxed paper and sides of pans. Set pans aside.
2. Preheat oven to 350. In a medium bowl, stir together the flour, cocoa powder, baking soda, baking powder, and salt, set aside.
3. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed for 3-4 minutes or until well mixed. Scrape side of bowl, continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (about 1 minute total) Beat in vanilla.
4. Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread evenly into prepared pans.
5. Bake for 30-35 minutes, or until a wooden toothpick inserted in the cernters comes out clean. Cool cake layers in pans for 10 minutes. Remove from pans. Peel off waxed paper. Cool completly on wire racks.
6. Prepare chocolate frosting, fill and frost cake layers. If desired, top with chocolate curls and candied nuts. Store cake in refrigerator.
Chocolate Frosting: In a large saucepan, combine one 12 oz. package or two cups semisweet chocolate pieces and 1/2 cup butter, heat over low heat until melted, stirring often. Cool for 5 minutes. Stir in one 8-oz. sour cream. Gradually add 4 1/2 cups sifted powdered sugar about 1 lb. Beat on medium speed until mixture is smooth.
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