1 cup butter, softened
3 cups packed brown sugar
4 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
3/4 cup baking cocoa
3 teaspoons baking soda
1/2 teaspoon Real Salt
1-1/3 cups sour cream
1-1/3 cups boiling water
Frosting:
1/2 cup Kerry Gold 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
Directions:
Preheat oven to 350°. Grease and flour three 9-inch round baking pans.
In a large bowl, cream the butter and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the 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 well blended.
Transfer to prepared pans. Bake 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool and rest in pans 10 minutes before moving 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 glass bowl, combine confectioners' sugar, sour cream and vanilla. Add the chocolate mixture; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.
Feeling creative? Pipe decorations around your cake.
Yield: 8 Generous Servings.
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Presented By:
Sunburst Oranges
180 South “E” Street
Porterville, CA 93257
559-561-3391
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