3 c Packed brown sugar 1 1/3 c Boiling water
1 c Butter or margarine — FROSTING:
Softened 1/2 c Butter or margarine
4 ea Eggs 3 Squares unsweetened
2 ts Vanilla extract Chocolate — 1 ounce each
2 2/3 c All-purpose flour 3 Squares semisweet chocolate
3/4 c Baking cocoa 1 oz Each
1 tb Baking soda 5 c Conrectioners’ sugar
1/2 ts Salt 1 c Sour cream — 8 ounces
1 1/3 c Sour cream 2 ts Vanilla extract
In a mixing bowl, cream brown sugar and butter. Add eggs, one at a
time, beating well after each addition. Beat on high speed until
light and fluffy. Blend in vanilla. Combine flour, cocoa, baking soda
and salt; add alternately with sour cream to creamed mixture. Mix on
low just until combined. Stir in water until blended. Pour into three
greased and floured 9-in. round baking pans. Bake at 350 deg. for 35
minutes. Cool in pans 10 minutes; remove to wire racks to cool
completely. For frosting, in a medium saucepan, melt butter and
chocolate over low heat. Cool several minutes. In a mixing bowl,
combine sugar, sour cream and vanilla. Add chocolate mixture and beat
until smooth. Frost cooled cake. Yield: 12-14 servings
Yields
1 servings