Chocolate fudge cake #02

12 Servings

Ingredients

Quantity Ingredient
3 Squares unsweetened chocolate
2¼ cup Sifted cake flour
2 teaspoons Baking soda
½ teaspoon Salt
½ cup Butter or margarine
2¼ cup Firmly packed brown sugar
3 Eggs
1½ teaspoon Vanilla
1 cup Dairy sour cream
1 cup Boiling water
4 Squares unsweetened chocolate
½ cup Butter or margarine
1 pack Powdered sugar
½ cup Milk
2 teaspoons Vanilla

Directions

FROSTING

Melt chocolate in small bowl over hot, not boiling, water; cool. Grease and flour two 9x11x1/2 inch layer cake pans; tap out excess flour.

Sift together flour, baking soda and salt; set aside.

In a large bowl, beat butter until soft. Add brown sugar and eggs, beat with a mixer at high speed until light and fluffy, 5 minutes. Beat in vanilla and cooled, melted chocolate.

Stir in dry ingredients alternately with sour cream, beating well with a wooden spoon after each addition until batter is smooth. Stir in the boiling water. (Batter will be thin.) Pour at once into prepared pans.

Bake in a 350 degree oven for 35 minutes or until centers spring back when lightly touched with fingertips.

Cool layers on a wire rack for 10 minutes; loosen around edges with a knife or spatula; turn out onto wire racks; cool completely. Make frosting.

Put one cake layer on a serving plate; spread with about ¼ of frosting; add second layer; spread remaining frosting on top and sides of cake making swirls with the spatula.

To make frosting: Combine chocolate and butter in small, heavy sauce pan; place over low heat just to melt; remove from heat. In a medium sized bowl combine sugar, milk and vanilla; stir until smooth. Add chocolate mixture.

Set bowl in a pan of ice and water; beat with wooden spoon until frosting is thick enough to spread and hold its shape.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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