INGREDIENTS FOR CAKE:
Preheat oven to 350 degrees.
In a metal bowl over hot (but not boiling) water, slowly melt chocolate, stirring gently. Cool.
Grease two 9-inch round layer cake pans and line with waxed paper.
In a large mixing bowl, cream butter; add sugar and eggs. Beat at high speed for five minutes until light and fluffy. Be sure to scrape bottom and sides of pan to mix thoroughly. Beat in vanilla and cooled chocolate.
Sift together flour, baking soda and salt. Mix into creamed mixture alternating with sour cream, beginning and ending with dry ingredients.
When thoroughly blended, stir in boiling water. Batter will be thin.
Pour immediately into prepared pans. Bake for 30 to 35 minutes or until cake tests done. Cool in pans 15 minutes. Finish cooling on wire racks.
TO PREPARE FROSTING:
In a small saucepan over low heat, combine chocolate and butter. Slowly melt, stirring gently. In a medium bowl, combine sugar, milk, and vanilla and beat until smooth. Add chocolate/butter mixture. Set pan in bowl of ice. Beat until thick. Spread one layer, top with second cake layer and spread frosting evenly over entire cake.
SERVINGS: 8
- 3 squares baking chocolate, unsweetened
- 1/2 cup butter (1 cube), room temperature
- 2-1/4 cups brown sugar, firmly packed
- 3 eggs
- 2 teaspoons vanilla extract
- 2-1/4 cups cake flour, sifted
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 cup boiling water
- 4 squares unsweetened baking chocolate
- 1/2 cup butter (1 cube)
- 1 pound powdered sugar
- 1/2 cup milk
- 2 teaspoons vanilla
Preheat oven to 350 degrees.
In a metal bowl over hot (but not boiling) water, slowly melt chocolate, stirring gently. Cool.
Grease two 9-inch round layer cake pans and line with waxed paper.
In a large mixing bowl, cream butter; add sugar and eggs. Beat at high speed for five minutes until light and fluffy. Be sure to scrape bottom and sides of pan to mix thoroughly. Beat in vanilla and cooled chocolate.
Sift together flour, baking soda and salt. Mix into creamed mixture alternating with sour cream, beginning and ending with dry ingredients.
When thoroughly blended, stir in boiling water. Batter will be thin.
Pour immediately into prepared pans. Bake for 30 to 35 minutes or until cake tests done. Cool in pans 15 minutes. Finish cooling on wire racks.
TO PREPARE FROSTING:
In a small saucepan over low heat, combine chocolate and butter. Slowly melt, stirring gently. In a medium bowl, combine sugar, milk, and vanilla and beat until smooth. Add chocolate/butter mixture. Set pan in bowl of ice. Beat until thick. Spread one layer, top with second cake layer and spread frosting evenly over entire cake.
SERVINGS: 8
