3 oz Unsweetened chocolate
1/2 c Hot water
3/4 c Butter or margarine — at
Room temp.
1 3/4 c Sugar
3 Eggs
1 c Sour cream
2 c Cake flour
1 3/4 ts Baking powder
1 ts Baking soda
1/4 ts Salt
–
4 oz Unsweetened chocolate
1/2 c Butter or margarine
1 lb Confectioner’s sugar —
Sifted
1/4 c Milk
2 ts Vanilla extract
Fudge Frosting —–
1. Preheat oven to 375 degrees F. Heat chocolate and water in top of a
double boiler, stirring until mixture is smooth. Cool.
2. In large bowl of electric mixer, cream butter and sugar until light and
fluffy. Add eggs, one at a time, beating after each addition. Stir sour
cream into cooled chocolate mixture. Add to batter; mix just enough to
blend.
3. Sift together flour, baking powder, baking soda, and salt. Add to
batter; mix just until smooth.
4. To make layer cake: Grease two 8-inch round layer cake pans. Spoon
batter into pans. Bake until a toothpick inserted in the center comes out
clean, 45 to 50 minutes. Cool cake in pan 15 minutes; remove cake from pan
and cool completely. To make cupcakes: Line muffin cups with cupcake
liners; fill three-fourths full. Bake until toothpick inserted in center
comes out clean, about 25 minutes. Cool completely.
5. Frost with Fudge Frosting.
Makes 1 two-layer cake or about 2 dozen cupcakes.
—– Fudge Frosting —–
1. Heat chocolate and butter in top of a double boiler, stirring until
smooth. Cool.
2. In a medium bowl, beat sugar, milk, and vanilla until smooth. Stir in
chocolate mixture.
3. Set bowl in pan of ice water and beat with a spoon or hand-held electric
mixer until frosting is smooth and thick enough to spread. Or refrigerate
frosting until thick enough to spread; do not overchill.
* Timesaver Tip: Layer cakes: Line two 8-inch round layer cake pans with
heavy-duty aluminum foil. Spoon batter into pans and freeze until solid.
Remove from pan and wrap. Label and date package, and freeze at 0 degrees F
up to 6 weeks. To bake, peel foil from batter and return, unthawed, to
greased pans. Bake in a preheated 375 degrees F oven until a toothpick
inserted in the center comes out clean, 45 to 50 minutes. Cupcakes: Line
muffin cups with cupcake liners and fill three-fourths full. Freeze until
solid. Remove from pans and pack in freezer bags or heavy-duty aluminum
foil. Label and date package and freeze at 0 degrees F up to 6 weeks. To
bake, place cupcakes in pan and bake in a preheated 375 degrees F oven,
unthawed, until a pick inserted in center comes out clean, about 25
minutes.
Yields
24 Servings