1/2 lb Unsalted Butter 3 tb Baking Soda
-at room temperature 1/2 ts Salt
3 c Light Brown Sugar 3 c All-Purpose Flour
-lightly packed -minus 6 Tbs
4 lg Eggs 1 1/3 c Sour Cream
2 tb Vanilla Extract 1 1/3 c Boiling Water
3/4 c Hershey’s? Cocoa
* Have ready three 9-inch cake pans, sprayed with vegetable spray.
Preheat oven to 350 F.
1. If possible, use a heavy-duty standing electric mixer. In large
bowl, cream the butter, beating until light and fluffy. Add brown
sugar slowly, beating until mixture is light. Add eggs, one at a
time, beating well after each addition. Beat in cocoa, soda, and
salt. Add flour, alternating with sour cream. Beat on low speed until
blended. Add the boiling water and stir until blended.
2. Divide batter among the 3 pans. Bake in center of oven for 35
mins, or until a toothpick inserted in the center of the cake comes
out clean. Cool pans on racks for 10 mins. Turn out the cakes and let
cool completely on racks.
3. When layers are cooled, ice with favorite buttercream frosting.
Yields
1 servings
