Ingredients: |
Ingredients: Cake:
1½ cups semi sweet chocolate morsels
1/2 cup butter, softened
1 (16 oz.) pkg. light brown sugar
3 lg. eggs
2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 (8 oz.) container sour cream
1 cup hot water
2 tsp. vanilla extract
Frosting:
1 cup butter, softened
2 (16 oz.) pkgs. powdered sugar
2/3 cup milk
1 tbsp. vanilla extract
|
Directions: |
Directions:Cake:
Mix chocolate morsels in a microwave safe bowl at High for 30 second intervals until melted (about 1½ minutes total time). Stir until smooth.
Beat butter and sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
Sift together flour, baking soda and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow steady stream, beating at low speed just until blended. Stir in vanilla. Use immediately, following directions for desired cake.
Spoon batter evenly into 2 greased and floured 10 inch round cake pans. Bake at 350 degrees for 30 minutes or until a wooden pick inserted into center of cake comes out clean. Cool in pans or wire rack 10 minutes; remove from pans, and let cool completely on wire rack.
Frosting:
Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar alternately with milk, beating at low speed until blended after each addition. Stir in vanilla.
The addition of hot water at the end of this recipe makes for an exceptionally moist cake. |
This recipe for Chocolate Velvet Cake with Vanilla Butter Cream Frosting is from