BIRTHDAY BONANZA!
OLD FASHIONED SOUR CREAM FUDGE CAKE
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 Baker's chocolate squares, melted and cooled
1 cup sour cream
1 cup boiling water
Frosting
5 unsweetened Baker's chocolate squares, melted and cooled
3 cups icing sugar
1/2 cup butter, softened
1/3 cup hot water
1 egg
DIRECTIONS
Cake:
Preheat oven to 350 degF.
Sift together 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 F for 35- 40 minutes or until cake tester inserted in center 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).
Frosting has raw egg in it, so you might want to consider another chocolate frosting.
