Sandy's Chocolate Cake
One bite of this delicious moist cake and you'll see why this velvety dense cake will become a favorite.
Yield: 16 servingsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 1 cup | butter, softened |
| 3 cups | packed brown sugar |
| 4 | large eggs |
| 2 teaspoons | vanilla extract |
| 2 2/3 cups | all-purpose flour |
| 3/4 cup | baking cocoa |
| 3 teaspoons | baking soda |
| 1/2 teaspoon | salt |
| 1 1/3 cups | sour cream |
| 1 1/3 cups | boiling water |
| FROSTING: | |
| 1/2 cup | butter, cubed |
| 3 ounces | unsweetened chocolate, chopped |
| 3 ounces | semisweet chocolate, chopped |
| 5 cups | confectioners' sugar |
| 1 cup | (8 ounces) sour cream |
| 2 teaspoons | vanilla extract |
Directions:
Preheat oven to 350°. Grease and flour three 9-in. round baking pans. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in water until blended. Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. For frosting, in a metal bowl over simmering water, melt butter and chocolates; stir until smooth. Cool slightly. In a large bowl, combine confectioners' sugar, sour cream and vanilla. Add chocolate mixture; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers. Yield: 16 servings.
Source: tasteofhome.com
