Old Fashioned Sour Cream Fudge Cake Recipe #87067
This recipe was on the "Swans Down Cake Flour" box. They say its their best chocolate cake recipe.
by Shar-on
1¼ hours | 30 min prep
1 9" layer cake
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
- Cake: Preheat oven to 350 degF.
- Sift tog.
- flour, baking soda and salt, set aside.
- Cream butter, then add brown sugar and continue beating for 5 minutes.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla and chocolate.
- Alternately blend in flour mixture and sour cream, 1/3 at a time on low speed of electric mixer.
- Add boiling water, blending well (batter will be thin).
- Pour into 2 greased and floured 9" round layer cake pans.
- Bake at 350 degF for 35- 40 minutes or until cake tester inserted in centre comes out clean.
- Cool in pans for 10 minutes; remove and finish cooling on racks.
- Frosting: Combine chocolate, icing sugar, butter, hot water and egg.
- Blend; then beat at medium speed of electric mixer for 2 minutes.
- Chill until of spreading consistency.
- Carefully ice cake (cake crumb is very tender).
- You may not want to use the above icing due to the raw egg, so I would suggest making a seven minutes frosting.
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5 stars