LUCIA'S DEVIL'S FOOD CAKE WITH MILK-CHOCOLATE SOUR CREAM FROSTING

LUCIA'S DEVIL'S FOOD CAKE WITH MILK-CHOCOLATE SOUR CREAM FROSTING image

Yield 2 (8-in.) layer cakes

Number Of Ingredients 18

The cake:
1/3 c. sifted unsweetened cocoa powder
1 c. boiling water
21/4 c. unbleached flour
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 stick (8 tbsp.) unsalted butter
1 1/2 c. light brown sugar
3 eggs
1 tsp. vanilla
1/2 c. buttermilk
Milk Chocolate Sour Cream Frosting:
6 oz. milk chocolate, cut into pieces
1/2 stick (4 tbsp.) unsalted butter
1 tbsp. light brown sugar
1 tsp. vanilla extract
1/2 c. sour cream

Steps:

To make the cake: Preheat oven to 350 degrees. Mix together the cocoa powder and water and set aside to cool. Sift together the flour, baking soda, baking powder and salt, and set aside. In a large bowl, cream the butter and brown sugar until light and fluffy. Add the eggs and vanilla and continue beating until smooth. Add the dry ingredients alternately with the cocoa mixture and buttermilk, and beat until smooth. Pour the batter into two 8-inch greased and floured pans and bake for about 25 to 30 minutes or until the cakes spring back when gently touched with a finger. Take the cakes from the oven and cool on a wire rack about 10 minutes before removing the pan. To make the icing: Melt the chocolate on the stove or in the microwave (following instructions given in the accompanying story). Set aside to cool. In a medium bowl, beat the chocolate with the 1/2 stick butter, 1 tablespoon brown sugar, 1 teaspoon vanilla and sour cream until fluffy. Spread some of the icing over one layer for a filling. Place the other layer over the filling and spread the rest of the icing over the top of the cake and sides.