Sandy's chocolate cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Packed brown sugar |
| 1 | cup | Butter or margarine -- |
| Softened | ||
| 4 | eaches | Eggs |
| 2 | teaspoons | Vanilla extract |
| 2⅔ | cup | All-purpose flour |
| ¾ | cup | Baking cocoa |
| 1 | tablespoon | Baking soda |
| ½ | teaspoon | Salt |
| 1⅓ | cup | Sour cream |
| 1⅓ | cup | Boiling water |
| FROSTING: | ||
| ½ | cup | Butter or margarine |
| 3 | Squares unsweetened | |
| Chocolate -- 1 ounce each | ||
| 3 | Squares semisweet chocolate | |
| 1 | ounce | Each |
| 5 | cups | Conrectioners' sugar |
| 1 | cup | Sour cream -- 8 ounces |
| 2 | teaspoons | Vanilla extract |
Directions
In a mixing bowl, cream brown sugar and butter. Add eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Blend in vanilla. Combine 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 deg. for 35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely. For frosting, in a medium saucepan, melt butter and chocolate over low heat. Cool several minutes. In a mixing bowl, combine sugar, sour cream and vanilla. Add chocolate mixture and beat until smooth. Frost cooled cake. Yield: 12-14 servings Recipe By : Taste of Home