Old Fashioned Sour Cream Fudge Cake

Ingredients

Cake

• 2 1/4 cups Swans Down cake flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 2 1/4 cups firmly packed brown sugar
• 3 eggs
• 1 1/2 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
• 1/2 cup butter, softened
• 1/3 cup hot water
• 1 egg

Directions

1. 1

   Cake: Preheat oven to 350 degF.

2. 2

   Sift tog.

3. 3

   flour, baking soda and salt, set aside.

4. 4

   Cream butter, then add brown sugar and continue beating for 5 minutes.

5. 5

   Add eggs, one at a time, beating well after each addition.

6. 6

   Add vanilla and chocolate.

7. 7

   Alternately blend in flour mixture and sour cream, 1/3 at a time on low speed of electric mixer.

8. 8

   Add boiling water, blending well (batter will be thin).

9. 9

   Pour into 2 greased and floured 9" round layer cake pans.

10. 10

    Bake at 350 degF for 35- 40 minutes or until cake tester inserted in centre comes out clean.

11. 11

    Cool in pans for 10 minutes; remove and finish cooling on racks.

12. 12

    Frosting: Combine chocolate, icing sugar, butter, hot water and egg.

13. 13

    Blend; then beat at medium speed of electric mixer for 2 minutes.

14. 14

    Chill until of spreading consistency.

15. 15

    Carefully ice cake (cake crumb is very tender).

16. 16

    You may not want to use the above icing due to the raw egg, so I would suggest making a seven minutes frosting.