My "famous" chocolate cake recipe. Actually I called my mom looking for a chocolate cake recipe years ago and she read this one to me over the phone from a magazine. Apparently it won 2nd place in some kind of contest, but I promise it’s worth 1st prize!
The cake is actually better the second day…the whole thing becomes super moist and simply yummy! Also the frosting will set up more than shown in the photo if your family isn’t so impatient that they won’t wait for the chocolate to cool properly. Enjoy!
Perfect Chocolate Cake
2 2/3 c flour
1 c unsweetened cocoa
1 T baking soda
1/2 t salt
1/4 t cinnamon
1 c soft butter
3 c packed brown sugar
4 lg eggs
1 T vanilla
1 1/3 c sour cream
1 1/3 c hot water
Frosting:
4 sq. (4 oz.) unsweetened chocolate
2 sq. (2 oz.) semisweet chocolate
1/2 c butter, cut up
5 c powdered sugar
1 c sour cream
2 1/2 t vanilla
1/8 t cinnamon
Heat oven to 350°. Grease 3 – 9” cake pans (or 4 – 8” pans). Line with waxed paper. Grease and flour pans/paper.
Combine flour, cocoa, soda, salt, & cinnamon in medium bowl. Beat butter in mixer bowl until creamy. Beat in brown sugar. Beat in eggs, one at a time; blend well. Add vanilla. At low speed, add dry ingredients alternating with sour cream—beginning and ending with dry. Stir in hot water. Beat at low speed just until blended.
Pour into prepared pans. Bake until toothpick inserted in center comes out clean—about 30-35 minutes. Cool in pan 10 minutes on cake rack. Remove from pans. Cool completely.
Make frosting: Heat chocolate and butter over very low heat stirring occasionally just until melted. Cool to room temperature. Combine powdered sugar, sour cream, vanilla, and cinnamon in mixer bowl. Beat in cooled chocolate until creamy. Frost cake.
