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Patty's Best of the Best Chocolate Cake Recipe

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This recipe for Patty's Best of the Best Chocolate Cake, by , is from The [Unofficial] Ketchum Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Katie Kierna

Category:
Category:

Ingredients:  
Ingredients:  
For the cake:
3 squares of unsweetened chocolate
2 cups sifted cake flour
2 teaspoons baking soda
teaspoon salt
cup (1 stick) butter or margarine
2 cups firmly packed light brown sugar
3 eggs
1 teaspoon vanilla
1 cup sour cream
1 cup boiling water


For the frosting:
4 squares unsweetened chocolate
cup (1 stick) butter
1 package (1 lb) confectioner's sugar
cup milk
2 teaspoons vanilla

Directions:
Directions:
Preheat oven to 350 degrees.
Make the cake:
1. Melt chocolate in a small bowl over hot (not boiling) water -- cool.
2. Grease and flour two 9 x 1 1/2-in round layer cake pans; tap out excess flour.
3. Sift flour, baking soda and salt onto wax paper.
4. Beat butter in a large bowl until soft. Add brown sugar and eggs; beat with mixer at high speed until light and fluffy (about 5 minutes). Beat in vanilla and cooled melted chocolate.
5. Stir in dry ingredients alternately with sour cream, beating well with a wooden spoon after each addition until batter is smooth. Stir in boiling water. (Batter will be thin.) Pour at once into prepared pans.
6. Bake for 35 minutes or until centers spring back when slightly pressed with fingertips. Cool layers in pans on wire rack 10 minutes. Loosen around edges with a small knife or spatula; turn out onto wire racks and cool completely.

Make chocolate fudge frosting:
1. Combine chocolate and butter in small heavy saucepan over low heat and stir until just melted. Remove from heat.
2. Combine powdered sugar, milk and vanilla in medium bowl; stir until smooth. Add chocolate mixture. Set bowl in a pan of ice and water and beat with wooden spoon until frosting is thick enough to spread to hold its shape.

Assemble the cake: Put one cake layer on a serving plate, spread with about 1/4 of frosting; add second layer; spread remaining frosting on side and top of cake, making swirls with spatula.

Personal Notes:
Personal Notes:
This is my mom's recipe, and it's better than Portillo's!

 

 

 

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