Name: Chocolate Cake (Sandy's)
Ingredients: 1 cup butter (softened); 3 cups packed brown sugar; 4 large eggs; 2 teaspoons vanilla extract; 2-2/3 cups all-purpose flour; 3/4 cup baking cocoa; 3 teaspoons baking soda; 1/2 teaspoon salt; 1-1/3 cups sour cream; 1-1/3 cups boiling water; FROSTING:; 1/2 cup butter (cubed); 3 ounces unsweetened chocolate (chopped); 3 ounces semisweet chocolate (chopped); 5 cups confectioners' sugar; 1 cup sour cream; 2 teaspoons vanilla extract

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Chocolate Cake (Sandy's)

Course: Dessert

Keyword: cake, chocolate

Servings: 16

Author: Taste of Home February/March 1994

Ingredients

1 cup butter softened
3 cups packed brown sugar
4 large eggs
2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
3/4 cup baking cocoa
3 teaspoons baking soda
1/2 teaspoon salt
1-1/3 cups sour cream
1-1/3 cups boiling water
FROSTING:
1/2 cup butter cubed
3 ounces unsweetened chocolate chopped
3 ounces semisweet chocolate chopped
5 cups confectioners' sugar
1 cup sour cream
2 teaspoons vanilla extract

Instructions

Preheat oven to 350°. Grease and flour three 9-in. round baking pans.
In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition.
Stir in water until blended.
Transfer to prepared pans. Bake until a toothpick comes out clean, 30-35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely.
For frosting, in a metal bowl over simmering water, melt butter and chocolates; stir until smooth. Cool slightly.
In a large bowl, combine confectioners' sugar, sour cream and vanilla. Add chocolate mixture; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.

Notes

Recipe By: Taste of Home February/March 1994
Serving Size: 16

Chocolate Cake (Sandy’s)