Old Fashioned Sour Cream Fudge Cake |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This recipe was on the Swans Down Cake Flour box. They say its their best chocolate cake recipe. Ingredients:
2 1/4 cups swans down cake flour |
2 teaspoons baking soda |
1/2 teaspoon salt |
1/2 cup butter, softened |
2 1/4 cups firmly packed brown sugar |
3 eggs |
1 1/2 teaspoons vanilla |
3 unsweetened chocolate squares, melted and cooled |
1 cup sour cream |
1 cup boiling water |
5 unsweetened chocolate squares, melted and cooled |
3 cups icing sugar |
1/2 cup butter, softened |
1/3 cup hot water |
1 egg |
Directions:
1. Cake: Preheat oven to 350 degF.
2. Sift tog.
3. flour, baking soda and salt, set aside.
4. Cream butter, then add brown sugar and continue beating for 5 minutes.
5. Add eggs, one at a time, beating well after each addition.
6. Add vanilla and chocolate.
7. Alternately blend in flour mixture and sour cream, 1/3 at a time on low speed of electric mixer.
8. Add boiling water, blending well (batter will be thin).
9. Pour into 2 greased and floured 9 round layer cake pans.
10. Bake at 350 degF for 35- 40 minutes or until cake tester inserted in centre comes out clean.
11. Cool in pans for 10 minutes; remove and finish cooling on racks.
12. Frosting: Combine chocolate, icing sugar, butter, hot water and egg.
13. Blend; then beat at medium speed of electric mixer for 2 minutes.
14. Chill until of spreading consistency.
15. Carefully ice cake (cake crumb is very tender).
16. You may not want to use the above icing due to the raw egg, so I would suggest making a seven minutes frosting.
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