Old Fashioned Sour Cream Fudge Cake - cooking recipe

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
Preparation
    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.

Leave a comment