Chocolate fudge cake #02
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Squares unsweetened chocolate | |
| 2¼ | cup | Sifted cake flour |
| 2 | teaspoons | Baking soda |
| ½ | teaspoon | Salt |
| ½ | cup | Butter or margarine |
| 2¼ | cup | Firmly packed brown sugar |
| 3 | Eggs | |
| 1½ | teaspoon | Vanilla |
| 1 | cup | Dairy sour cream |
| 1 | cup | Boiling water |
| 4 | Squares unsweetened chocolate | |
| ½ | cup | Butter or margarine |
| 1 | pack | Powdered sugar |
| ½ | cup | Milk |
| 2 | teaspoons | Vanilla |
Directions
FROSTING
Melt chocolate in small bowl over hot, not boiling, water; cool. Grease and flour two 9x11x1/2 inch layer cake pans; tap out excess flour.
Sift together flour, baking soda and salt; set aside.
In a large bowl, beat butter until soft. Add brown sugar and eggs, beat with a mixer at high speed until light and fluffy, 5 minutes. Beat in vanilla and cooled, melted chocolate.
Stir in dry ingredients alternately with sour cream, beating well with a wooden spoon after each addition until batter is smooth. Stir in the boiling water. (Batter will be thin.) Pour at once into prepared pans.
Bake in a 350 degree oven for 35 minutes or until centers spring back when lightly touched with fingertips.
Cool layers on a wire rack for 10 minutes; loosen around edges with a knife or spatula; turn out onto wire racks; cool completely. Make frosting.
Put one cake layer on a serving plate; spread with about ¼ of frosting; add second layer; spread remaining frosting on top and sides of cake making swirls with the spatula.
To make frosting: Combine chocolate and butter in small, heavy sauce pan; place over low heat just to melt; remove from heat. In a medium sized bowl combine sugar, milk and vanilla; stir until smooth. Add chocolate mixture.
Set bowl in a pan of ice and water; beat with wooden spoon until frosting is thick enough to spread and hold its shape.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .