3 Squares unsweetened
-chocolate
2 1/4 c Sifted cake flour
2 ts Baking soda
1/2 ts Salt
1/2 c Butter or margarine
2 1/4 c Firmly packed brown sugar
3 Eggs
1 1/2 ts Vanilla
1 c Dairy sour cream
1 c Boiling water
FROSTING
4 Squares unsweetened
-chocolate
1/2 c Butter or margarine
1 pk Powdered sugar
1/2 c Milk
2 ts Vanilla
Melt chocolate in small bowl over hot, not boiling, water; cool. Grease
and flour two 9x11x1/2 inch layer cake pans; tap out excess flour.
Sift together flour, baking soda and salt; set aside.
In a large bowl, beat butter until soft. Add brown sugar and eggs, beat
with a mixer at high speed until light and fluffy, 5 minutes. Beat in
vanilla and cooled, melted chocolate.
Stir in dry ingredients alternately with sour cream, beating well with a
wooden spoon after each addition until batter is smooth. Stir in the
boiling water. (Batter will be thin.) Pour at once into prepared pans.
Bake in a 350 degree oven for 35 minutes or until centers spring back when
lightly touched with fingertips.
Cool layers on a wire rack for 10 minutes; loosen around edges with a
knife or spatula; turn out onto wire racks; cool completely. Make frosting.
Put one cake layer on a serving plate; spread with about 1/4 of frosting;
add second layer; spread remaining frosting on top and sides of cake making
swirls with the spatula.
To make frosting: Combine chocolate and butter in small, heavy sauce pan;
place over low heat just to melt; remove from heat. In a medium sized bowl
combine sugar, milk and vanilla; stir until smooth. Add chocolate mixture.
Set bowl in a pan of ice and water; beat with wooden spoon until frosting
is thick enough to spread and hold its shape.
From A Taste of Louisiana. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings
