"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous


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This recipe for THE BEST CHOCOLATE CAKE, by , is from The Brower-Williams Family Heirloom Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lydia Williams
Added: Thursday, June 14, 2007


2 c. sugar
2 c. all-purpose flour
1 tsp. baking soda
tsp. salt
2 tsp. vanilla
1 8-oz. container sour cream
2 large eggs, lightly beaten
c. cocoa
1 c. water
1 c. butter or margarine, melted

Fudge Frosting:
1/2 c. butter OR margarine
1/3 c. milk
1/4 c. cocoa
1 16-oz. pkg. powdered sugar
1 tsp. vanilla

For the cake:
Preheat oven to 325. Grease and flour a 13x9 baking pan. In a large bowl, combine sugar, flour, baking soda and salt. Stir in vanilla, sour cream, and eggs. Melt butter in a heavy saucepan over medium heat. Wisk together cocoa, water and melted butter and bring to a boil, whisking constantly. Remove from heat. Stir cocoa mixture into flour mixture. Pour batter into baking pan. Bake at 325 degrees for 25 min. or until done.

For the Frosting:
Melt butter in a saucepan over medium heat. Wisk in milk and cocoa, bringing mixture to a boil. Remove from heat. Gradually add powdered sugar, stirring until smooth. Stir in vanilla. Spread over cooled cake.




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