Old Fashioned Sour Cream Chocolate Fudge Cake With Icing

Brenda.'s Note:

A rich, decadent cake just like the cakes that my Grandma used to make. So chocolatey, that a little piece will surely satisfy your sweet tooth. Enjoy! Be sure to use only *Unsweetened* Chocolate

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Serves: 20

Yield: 1.0 -9x13 c ...

CAKE

• 9 tablespoons butter, divided
• 2 teaspoons powdered instant coffee
• 1/3 cup hot water
• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups sugar
• 1 cup sour cream
• 2 large eggs
• 2 ounces unsweetened chocolate, melted
• 1 teaspoon vanilla extract

ICING

• 1 lb unsalted butter, at room temperature
• 4 cups confectioners' sugar (powdered sugar)
• 12 ounces unsweetened chocolate, melted, cooled
• 1 teaspoon vanilla
• powdered sugar, garnish (optional)

Directions:

1. Preheat Oven to 350°.
2. CAKE:.
3. Butter a 9x13 cake pan with 1 tbs of butter and set aside.
4. Dissolve the coffee powder in the hot water and let cool.
5. In a medium bowl, or on a piece of waxed paper, sift together the flour, cornstarch, baking soda and salt.
6. In a large bowl, cream together the 8 tbs of butter and sugar until light and fluffy, about 3 minutes.
7. Add the sour cream and mix well.
8. In 3 additions, add the flour mixture alternately with the eggs, beating well after each addition.
9. Beat in the melted chocolate, dissolved coffee, and vanilla.
10. Spread the batter into the prepared pan.
11. Bake until a toothpick inserted in the center of the cake comes out clean, about 30-35 minutes.
12. Cool on a large wire rack for about 10 minutes.
13. Carefully run a knife around the edges of cake, invert onto rack to cool completely.
14. ICING:.
15. Beat the room temperature butter in a large bowl with an electric mixer on high speed until fluffy, about 2 minutes.
16. On low speed, beat in confectioner's sugar, about 1/4 cup at a time until smooth. Add the cooled chocolate and vanilla, mix well.
17. Slice the cake in half horizontally. Transfer the bottom, cut side up to a platter (I gently slide the top layer onto a cutting board until needed).
18. Spread about 1/2 of the icing over the cake, it will be a generous amount.
19. Top with the top half of the cake, cut side down.
20. Spread the remaining icing over the top and sides of cake.
21. Sprinkle with powdered sugar to garnish if desired.

Reviews

[Aaliyah's&Aaron'sMum]

If I could give this 10 stars, I would! ABSOLUTELY GORGEOUS! and ULTRA moist which just melts in your mouth! I couldn't get hold of unsweetened chocolate so used bitter-sweet chocolate instead. But I not quite sure why the colour of my icing is couple of shades lighter than yours! And because I used bitter-sweet chocolate, I dusted the top with cocoa powder and sprinkled finely grated semi-sweet chocolate. DH's already made 'plans' on when I should be making it again! I had to share it with my neighbours, and soon after his 1st bite, he gave me a BIG hug and said, "this is THE BEST chocolate fudge cake I've ever had, EVER!'.. So I am passing on the BIG hug to you! And a BIG THANK YOU for sharing this WONDERFUL recipe! Goes without saying, I definitely will be making this again!! :)

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read aaliyah review, wondered why her icing looked lighter in photo. will try very soon.

[CyberGifts]

Oh, wow! This cake is indeed very moist and light. I prepared it with homemade sour cream (http://www.food.com/library/sour-cream-147). The cake is delicious served with tea, coffee, chocolate milk, or just plain milk. I didn't try the icing yet (not enough ingredients on hand), but I'm sure it's just as delicious as Aaliyah&Aaron's mum says. Thanks bunches for sharing the recipe with us.