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Thursday, May 28, 2009

Fudge Cake

3 ounces unsweetened chocolate squares
1/2 cup butter or margarine softened
2 1/4 cups brown sugar; firmly packed
3 eggs
1 1/2 teaspoons vanilla extract
2 1/4 cups cake flour; sifted
2 teaspoons baking soda
1 /2 teaspoon salt
8 ounces commercial sour cream
1 cup boiling water
Whipped cream filling
Chocolate mocha frosting

Place chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Set aside to cool. Cream softened butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Add chocolate and vanilla; mix just until blended. Combine flour, soda, and salt; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Stir in boiling water. (batter will be thin). Pour batter into 2 greased and floured 9-inch round cake pans. Bake at 350 degrees for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks. Split cake layers in half horizontally to make 4 layers. Spread whipped cream filling between layers; spread chocolate mocha frosting on top and sides of cake. Refrigerate until ready to serve.


Whipped cream filling: 1 cup whipping cream, 1 teaspoon vanilla extract, 2 tablespoons powdered sugar. Beat whipping cream and vanilla extract until foamy; gradually add powdered sugar, beating until soft peaks form.


Cocoa mocha frosting: 1/2 cup butter or margarine, 2 teaspoons instant coffee, 3 tablespoons warm water, 2 1/2 cups confectioners' sugar, 1/3 cup premium european-style cocoa. In small mixer bowl, beat l/2 cup margarine or butter, softened, until creamy. Dissolve 2 teaspoons instant coffee in 3 tablespoons warm water. Stir together 2 l/2 cups confectioners' sugar and l/3 cup european style cocoa. Add cocoa mixture alternately with coffee mixture to margarine, beating until smooth and

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