Old Fashioned Sour Cream Fudge Cake

“This recipe was on the "Swans Down Cake Flour" box. They say its their best chocolate cake recipe.”
READY IN:
1hr 10mins
YIELD:
1 9" layer cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Cake: Preheat oven to 350 degF.
  2. Sift tog.
  3. flour, baking soda and salt, set aside.
  4. Cream butter, then add brown sugar and continue beating for 5 minutes.
  5. Add eggs, one at a time, beating well after each addition.
  6. Add vanilla and chocolate.
  7. Alternately blend in flour mixture and sour cream, 1/3 at a time on low speed of electric mixer.
  8. Add boiling water, blending well (batter will be thin).
  9. Pour into 2 greased and floured 9" round layer cake pans.
  10. Bake at 350 degF for 35- 40 minutes or until cake tester inserted in centre comes out clean.
  11. Cool in pans for 10 minutes; remove and finish cooling on racks.
  12. Frosting: Combine chocolate, icing sugar, butter, hot water and egg.
  13. Blend; then beat at medium speed of electric mixer for 2 minutes.
  14. Chill until of spreading consistency.
  15. Carefully ice cake (cake crumb is very tender).
  16. You may not want to use the above icing due to the raw egg, so I would suggest making a seven minutes frosting.

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