Prep: 30 min. Bake: 30 min. + cooling
16 servings
- 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 (8 ounces) sour cream
- 2 teaspoons vanilla extract
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1 slice: 685 calories, 29g fat (18g saturated fat), 115mg cholesterol, 505mg sodium, 102g carbohydrate (81g sugars, 3g fiber), 7g protein
- 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 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing 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. Yield: 16 servings.
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