Chocolate Fudge Cake
dessert~1 hr 15 minfrom the kitchen of KayPhoebe Butler’s recipe box
unsweetened chocolate · cake flour · baking soda · salt · butter · brown sugar · egg · vanilla · sour cream · water
· tap the card to flip it ·
25 min active · 1 hr 15 min total · two 9-inch round cake layers (times estimated)
Ingredients
- 3 squares unsweetened chocolate
- 2¼ cups sifted cake flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- ½ cup butter or margarine
- 2¼ cups firmly packed brown sugar
- 3 eggs
- 1½ teaspoons vanilla
- 1 cup dairy sour cream
- 1 cup boiling water
Steps
- Melt chocolate in a small bowl set over hot (not boiling) water. Remove from heat and let cool.
- Grease and flour two 9×1½-inch round layer cake pans; tap out excess flour.
- Sift the cake flour, baking soda, and salt together onto wax paper; set aside.
- Beat butter until soft in a large bowl. Add brown sugar and eggs; beat with a mixer at high speed until light and fluffy, about 5 minutes. Beat in the vanilla and the cooled melted chocolate.
- Stir in the dry ingredients alternately with the sour cream, beating well with a wooden spoon after each addition, until the batter is smooth. Stir in the boiling water (batter will be thin).
- Pour batter at once into the prepared pans. Bake at 350°F for 35 minutes, or until the center springs back when lightly pressed with your fingertips.
- Cool the layers in the pans on a wire rack for 10 minutes. Loosen around the edges with a knife, then turn the layers out onto wire racks and cool completely before frosting.