Chocolate, Chocolate Cream Cake
This cake is ultra rich and well worth the effort.
 

8 squares unsweetened chocolate
2 1/4 cups sifted plain flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup margarine, softened
2 1/4 cups packed light brown sugar
3 eggs
2 1/2 teaspoons vanilla, divided
1 cup dairy sour cream
1 cup boiling water
2/3 cup powdered sugar
1 pint heavy cream
1/2 cup unsweetened cocoa powder
 
Melt chocolate in a double boiler (or in a small glass bowl over hot water or in the microwave); cool. Preheat oven to 350 degrees. Sift together flour, baking soda and salt; set aside. Beat butter, sugar, and eggs at high speed until light and fluffy. Beat in 1 1/2 teaspoons vanilla and cooled chocolate. Stir in dry ingredients and sour cream a little at a time mixing on low speed until smooth. Stir in water to make a thin batter. Pour into two prepared 9-inch cake pans. Bake 35 minutes or until center springs back when lightly pressed with fingertips. Split each layer in half horizontally to make four layers. Whip powdered sugar, cream, cocoa, and 1 teaspoon vanilla until stiff. Spread between layers and over cake.
 
Recipe From:

Tennessee Hometown Cookbook
 


Recipes ©: Great American Cookbooks an imprint of

 

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