- 30 mins
- 90 mins
Ingredients
- 3/4 cup butter
- 3 eggs
- 2 cups all purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp. baking soda
- 3/4 tsp. baking powder
- 1/2 tsp. salt
- 2 cups sugar
- 2 tsp. vanilla
- 1 1/2 cup milk
Preparation
Step 1
Allow butter and eggs to stand at room temperature for 30 minutes. Lightly grease bottoms of three 8x1.5 inch round cake pans. Line bottoms of pans with waxed paper and sides of pans. Set pans aside.
Preheat oven to 350 degrees. In a medium bowl, stir together the flour, cocoa powder, baking soda, baking powder and salt; set aside.
In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 3 to 4 minutes or until well mixed. Scape side of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition. Beat in vanilla.
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.
Bake 30 to 35 minutes, or until wooden toothpick inserted in the center comes out clean. Cool cake layers in pans for 10 minutes. Remove from pans. Peel off waxed paper. Cool completely on wire racks.
Prepare Chocolate Frosting; fill and frost cake layers. If desired, top with chocolate curls and candied nuts. Store cake in refrigerator.
Chocolate Frosting: In large saucepan, combine 2 cups semisweet chocolate pieces and 1/2 cup butter; heat over low heat until melted, stirring often. Cool for 5 minutes. Stir in 8 oz. sour cream. Gradually add 4 1/2 cups sifted powdered sugar, beating on medium speed until mixture is smooth.