SANDY'S CHOCOLATE CAKE RECIPE
"I held this velvety, rich cake on my lap during the 4-1/2 hour drive to the Greatest Cocoa Cake Contest at the Pennsylvania Farm Show last January," recalls Sandy Johnson, who lives on a dairy farm near Tioga. "By the time we got to the judges table, I was almost too tired to care if I won." But win she did! Topping 59 other entries, Sandy's impressive layer cake with creamy frosting took first place!
Provided by @MakeItYours
Number Of Ingredients 18
Steps:
- In a bowl, cream brown sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; add alternately with sour cream to creamed mixture. Mix on low just until combined. Stir in water until blended.
- Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely.
- For frosting, in a small saucepan, melt butter and chocolates over low heat. Cool for several minutes.
- In a bowl, combine the confectioners' sugar, sour cream and vanilla. Add chocolate mixture and beat until smooth. Spread frosting between layers and over top and sides of cake. Top with chocolate garnishes if desired. Store in the refrigerator.
- Yield: 12-14 servings.
- Originally published as Sandy's Chocolate Cake in Taste of Home
- February/March 1994, p15
- Nutritional Facts
- serving (1 piece) equals 738 calories, 30 g fat (18 g saturated fat), 139 mg cholesterol, 609 mg sodium, 113 g carbohydrate, 2 g fiber, 7 g protein.
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