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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cake 2075g Recipe makes 1 cake) |
||
| Calories 6637 | ||
| Calories from Fat 2398 | (36%) | |
| Amount Per Serving | %DV | |
| Total Fat 266.5g | 410% | |
| Saturated Fat 161.6g | 807% | |
| Monounsaturated Fat 74.2g | ||
| Polyunsaturated Fat 12.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 1153mg | 384% | |
| Sodium 5451mg | 227% | |
| Potassium 4159mg | 118% | |
| Total Carbohydrate 1047.2g | 349% | |
| Dietary Fiber 20.9g | 83% | |
| Sugars 809.3g | ||
| Protein 67.2g | 134% | |
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Ingredients
Cake
- 3 ounces unsweetened chocolate
- 1/2 cup butter
- 2 1/4 cups light brown sugar
- 3 eggs
- 1 1/2 teaspoons vanilla
- 2 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 cup boiling water
Caramel Icing
- 1 cup brown sugar
- 1/3 cup butter
- 1/3 cup milk
- 1 cup icing sugar (confectioners')
Directions
1
Preheat oven to 350°F.2
Melt chocolate, either on the stove or in the microwave and set aside.3
Beat butter in large mixer bowl then add brown sugar and eggs, and beat until light and fluffy, about 5 minutes.4
Add vanilla and melted chocolate, and beat to combine.5
Combine flour, baking soda, and salt and add to chocolate mixture gradually, alternating with sour cream, beating after each addition.6
Stir boiling water into the batter - the batter will be thin.7
Pour into two 9 inch round cake pans which have been greased and floured.8
Bake for 35 minutes, until cake centre springs back when touched.9
Cool for 10 minutes before removing from pans. Allow to cool completely before applying frosting.10
***For the frosting***11
Combine brown sugar, butter and milk in a small saucepan and bring to a boil.12
Continue to boil, stirring constantly, for 3 minutes.13
Cool to lukewarm.14
Stir in icing sugar and continue to stir until the right consistency to spread.15
(There should probably be a small film wanting to form on top ideally, but no real crystalization.) Spread over cooled cake.
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Featured Reviews for This Recipe
From: Nonnie4Two
On Sep 7, 2008
This IS the best chocolate cake. I don't know how many times I heard that at my son's birthday party. This was easy to put together and was enjoyed by all. I did not use the caramel frosting, as my son had requested a football cake, but I used a chocolate buttercream instead. I'll definitely try this again with the caramel frosting!
From: anonymous23
On Jul 6, 2008
Maybe I should have waded through all the comments (I still haven't), but I doubled the icing recipe for a layer cake and either I didn't boil it long enough or I didn't let it cool enough because it never became spreadable. So I used it like a glaze, which was still very good. I'll definitely be trying this again, because I suspect that it does deserve five stars!
From: Girl from India
On Aug 13, 2004
Here I was, Roosie! sitting pretty, thinking that I make a mean chaocolate cake and your recipe comes along and blows mine to smithereens. I am going to post a director clause in mine directing people to this one 
This cake was so moist and wonderful. I think the cup of boiling water adds so much to it. THe only change I made was to use homemade yoghurt made from whole milk instead of the sourcream. It baked in perfect time and was perfect in all ways possible for it to be. Mum was having guests over and so I made this for her. The topping was also TDF, I used only 3/4 cup brown sugar and added enough icing sugar to form a spreadable paste. Did not get to use the whole cup though. Everyone freaked out and am sending all thier compliments your way in a mental parcel. YOu should receive it just about NOW!!(Ding Dong!) :D Most could not decide what they liked more the cake or the caramel topping. I think it's a tie. Thank you for this really lovely keeper. 
Fay
From: Marie Nixon
On Jun 5, 2005
Things I love about this cake: 1) It fills up a 9" x 13" pan to the top, when baked. 2) It's very easy to put together. 3) It is a very moist chocolate cake. I'm betting the sour cream is responsible for that quality. 4) The chocolate taste is delicious. 5) It freezes well. 6) The caramel frosting is a bit unusual and absolutely delicious. I agree with another chef who made 1 1/2 times the frosting recipe. I doubled the frosting recipe and that was a little too much. So next time it will be 1 1/2 times. I also added more confectioner's sugar to get a more spreadable consistency rather than a pourable consistency. That's just a matter of preference. The recipe as written is perfect, also.
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