Chocolate Cake

There are so many recipes for Chocolate Cake. This was one that I had clipped from my Taste of Home magazine and since we had company coming over, I thought I would give it a go. I'm so glad I did! It was a HUGE hit. I was in a hurry so I frosted the cake when it was a little bit warm. The result? It was similar to a molten chocolate lava cake at Chili's. Delicious! I found the recipe online here.

3 layers of chocolate bliss.

Chocolate Cake

INGREDIENTS:

1 cup butter, softened

3 cups packed brown sugar

4 eggs

2 teaspoons vanilla extract

2-2/3 cups all-purpose flour

3/4 cup baking cocoa

3 teaspoons baking soda

1/2 teaspoon salt

1-1/3 cups sour cream

1-1/3 cups boiling water

FROSTING:

1/2 cup butter, cubed

3 ounces unsweetened chocolate, chopped

3 ounces semisweet chocolate, chopped

5 cups confectioners' sugar

1 cup (8 ounces) sour cream

2 teaspoons vanilla extract

HOW TO PREPARE:

1. Preheat oven to 350°. Grease and flour three 9-in. round baking pans.

2. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in water until blended.

3. Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.

4. For frosting, bring water to a boil in a pot and then top with a double boiler pan. Melt butter and chocolates; stir until smooth. Cool slightly.

5. In a large bowl, combine confectioners' sugar, sour cream and vanilla. Add chocolate mixture; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers. Yield: 16 servings.