Old Fashioned Sour Cream Fudge Cake

Shar-on's Note:

This recipe was on the "Swans Down Cake Flour" box. They say its their best chocolate cake recipe.

• Total Time: 1 hrs 10 mins
• Prep Time: 30 mins
• Cook Time: 40 mins

Ingredients:

Yield: 1 9" laye ...

Cake

• 2 ¼ cups Swans Down cake flour
• 2 teaspoons baking soda
• ½ teaspoon salt
• ½ cup butter , softened
• 2 ¼ cups firmly packed brown sugar
• 3 eggs
• 1 ½ teaspoons vanilla
• 3 unsweetened chocolate squares , melted and cooled
• 1 cup sour cream
• 1 cup boiling water

Frosting

• 5 unsweetened chocolate squares , melted and cooled
• 3 cups icing sugar
• ½ 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.

Reviews

[sadielady]

Superb!! This is an excellent traditional chocolate layer cake....rich, moist and deeply chocolate. The cake flour makes the crumb tender, but I didn't find the cake fragile. It cut beautifully with a serrated knife. Watch the baking time. My layers tested done at 26 minutes. I made a white chocolate ganache for between the layers and covered it with a tart raspberry filling. Frosted the sides with a chocolate buttercream icing (not the one shown with the recipe), and covered the top with a dark chocolate ganache and a thick layer of white chocolate curls.