CHOCOLATE CREAM CAKE

 

 

 

Serves 12 - 350 degree oven

 

3 squares unsweetened chocolate

2 1/4 cups flour

2 tsp baking soda

1/2 tsp salt

1/2 cup butter or margarine, softened

2 1/4 cups firmly packed light brown sugar

3 eggs

1 1/2 tsp vanilla

1 cup sour cream

1 cup boiling water

whipped cocoa cream (recipe follows)

 

Melt chocolate in a small bowl over hot (not boiling) water.  Cool.

 

Grease and flour tow 9" x 1 1/2" pans; tap out excess flour.

 

Sift flour, baking soda and salt onto waxed paper.

 

Beat butter, sugar and eggs in large bowl with electric mixer on high speed until light and fluffy.  Beat in vanilla and cooled chocolate.

 

Stir in dry ingredients, alternating with sour cream, beating well with a spoon, until smooth.  Stir in water (batter will be thin).  Pour into pans.

 

Bake in preheated oven for 35 minutes or until centers spring back when lightly pressed with fingertip.  Cool in pans for 10 minutes, then turn out on wire racks and cool completely.  Split each layer in half crosswise to make four thin layers.  (I didn't do this part.)

 

Fill and frost with whipped cocoa cream.  Refrigerate.

 

Whipped Cocoa Cream:  Whip 1 pint heavy cream, 2/3 cup confectioners sugar, 1/2 cup unsweetened cocoa powder and 1 tsp vanilla in a medium bowl until stiff.

 

REVIEW:  Tasty, but not outstanding.