Monday, December 31, 2007

CHOCOLATE FUDGE CAKE

I made this cake today for the New Year tonight. What better way to ring in the new
year than with a chocolate/chocolate combination?

This is a classic, fudgy, rich chocolate cake that tastes as good as it looks. The frosting
is made with sour cream, so it is not as sweet as the cake and it makes a nice flavor
combination.

If it's been awhile since you made a chocolate cake from scratch, think about giving this
one a try. I don't know if you'll ever be able to go back to mixes!



CAKE

1/2 cup butter
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla
1/2 cup plus 1 Tablespoon hot water
2/3 cup unsweetened cocoa
1 3/4 cups unsifted all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour milk (1 Tablespoon white vinegar + enough milk to
make 1 cup)

Grease the bottoms and sides of two 9 inch layer pans. Then cut waxed paper to fit inside the
bottom and lay on the greased surface. Then grease the top of the waxed paper and sprinkle
flour over it until lightly covered. I have found this to be the best method for releasing the
cakes from the pans after cooking.

Combine softened butter with the sugar until fluffy. Add egss, one at a time, beating well after
each addition. Mix in vanilla. Stir hot water into cocoa in a small bowl to form a smooth paste;
add gradually to creamed mixture and set aside.

Combine flour, baking soda, baking powder and salt; add to creamed mixture alternately with
sour milk.

Pour batter into prepared pans and bake at 350 degrees for 30-35 minutes, turning the pans
halfway through the cooking time for even baking. Cakes are done when a wooden pick comes
out clean. Cool cakes 10 minutes in pans, then turn out onto racks to cool completely before
frosting. **Cakes are also easier to frost if cooled a bit first in the refrigerator**

FROSTING

3 squares (3 ounces each) unsweetened chocolate
1/4 cup butter
2 cups powdered sugar
1/2 cup dairy sour cream
2 teaspoons vanilla

Combine chocolate and butter in small saucepan over low heat until melted. Pour chocolate/
butter mixture into small bowl and add remaining ingredients. Beat until smooth and creamy.

Place first cake layer on serving plate and frost the top. Place second layer on top of first and
frost the top and sides, smoothing with a butter knife or spatula. I used a decorating comb to
give mine some neat lines--look around your kitchen, you never know what you will find to
decorate the cake with!

Yields 16 small slices or 12 larger slices (like for my family)

2 comments:

pam said...

That is way too pretty to eat, but I am sure people will get over the beauty and dig in! Happy New year my friend!

LadiesoftheHouse said...

Happy New Year to you also! Yes, the cake was eaten just fine, as in only crumbs left on the plate.

Kris