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fleaChocolate Fudge Cake
3 squares unsweetened chocolate (= 3 oz)
2 1/4 cups sifted cake flour
2 t baking soda
1/2 t sat
1/2 cup butter
2 1/4 cups firmly packed light brown sugar
3 eggs
1 1/2 t vanilla
1 cup sour cream
1 cup boiling water
Preheat oven to 350.
Melt chocolate; cool.
Grease and flour 2 9 1/2 inch cake pans.
Beat butter until soft. Add brown sugar and eggs; beat with mixer at high speed until light and fluffy (5 minutes). Beat in vanilla and cooled melted chocolate.
Stir in dry ingredients alternating with sour cream, beating well with a wooden spoon after each addition until batter is smooth. Stir in boiling water. (Batter will be thin.) Pour at once into prepared pans.
Bake for 35 minutes; do not overbake.
Frosting
4 squares (1 oz ea) unsweetened chocolate
1/2 cup butter
1 pound confectioner's sugar
1/2 cup milk
2 t vanilla
Melt together chocolate and butter.
Combine sugar, milk and vanilla and stir until smooth. Add chocolate mixture. Set bowl in pan of ice and water and beat with a wooden spoon until frosting is thick enough to spread and hold its shape.
3 squares unsweetened chocolate (= 3 oz)
2 1/4 cups sifted cake flour
2 t baking soda
1/2 t sat
1/2 cup butter
2 1/4 cups firmly packed light brown sugar
3 eggs
1 1/2 t vanilla
1 cup sour cream
1 cup boiling water
Preheat oven to 350.
Melt chocolate; cool.
Grease and flour 2 9 1/2 inch cake pans.
Beat butter until soft. Add brown sugar and eggs; beat with mixer at high speed until light and fluffy (5 minutes). Beat in vanilla and cooled melted chocolate.
Stir in dry ingredients alternating with sour cream, beating well with a wooden spoon after each addition until batter is smooth. Stir in boiling water. (Batter will be thin.) Pour at once into prepared pans.
Bake for 35 minutes; do not overbake.
Frosting
4 squares (1 oz ea) unsweetened chocolate
1/2 cup butter
1 pound confectioner's sugar
1/2 cup milk
2 t vanilla
Melt together chocolate and butter.
Combine sugar, milk and vanilla and stir until smooth. Add chocolate mixture. Set bowl in pan of ice and water and beat with a wooden spoon until frosting is thick enough to spread and hold its shape.