Directions: |
Directions:Cake:
1. Melt chocolate in small bowl over hot, not boiling water. Cool. Or chocolate can be melted in the microwave.
2. Grease and flour two 9 in. layer cake pans. Tap out excess flour.
3. Sift flour, baking soda and salt onto wax paper.
4. Beat butter until soft in a large bowl. Add brown sugar and eggs. Beat with a mixer at high speed until light and fluffy, about 5 min. Beat in the vanilla and cooled melted chocolate.
5. Stir in the dry ingredients alternately with the sour cream, beating well with a wooden spook after each addition until batter is smooth. Stir in boiling water. Batter will be thin. Pour at once into prepared pans.
6. Bake at once at 350º for 35 minutes, or until center of cake springs back when lightly pressed with fingertip.
7. Cool layers in pans on wire rack for 10 min. Loosen around the edges with a small knife. Turn out on wire racks and cool completely.
Frosting:
8. Combine chocolate and butter in a small heavy sauce pan. Place over low heat just until melted or microwave to melt. Combine powdered sugar, milk and vanilla in medium bowl. Stir until smooth. Add chocolate mixture. Set bowl in pan of ice and water. Beat with a wooden spoon until frosting is thick enough to spread and hold its shape.
9. Put one cake layer on a serving plate. Spread with 1/4 of frosting. Add second layer. Spread with remainder of frosting on sides and top of cake, making swirls with spatula. |
This recipe for Chocolate Fudge Cake is from