SOUR CREAM CHOCOLATE CAKE

MAKES 1 13x9x2 CAKE

This is probably my favorite chocolate cake recipe because of flavor and moistness. And the frosting is so creamy. Marge Early of 'Josh Early Candies' in Allentown, Pennsylvania gave my mother the recipe. We usually bake this in a 13x9x2 cake pan but it can be put into 2 8-inch round layer pans by reducing the baking time by approximately 10 minutes and increasing the frosting by half.

INGREDIENTS

3 ounces unsweetened baking chocolate

1/2 cup unsalted butter

1 cup boiling water

2 cups all purpose flour

2 cups sugar

2 teaspoons baking soda

1/2 teaspoon salt

1/2 pint sour cream

2 eggs

2 teaspoons vanilla

Preheat oven to 325° F. Grease and flour a 13x9x2 cake pan. Combine the chocolate, butter and boiling water in a small saucepan. Cook over medium heat, stirring constantly, until chocolate is melted and smooth. In a large mixing bowl, mix together the flour, sugar, baking soda and sugar. Pour hot chocolate mixture over dry ingredients. Add the sour cream, eggs and vanilla. Beat until well blended. Pour into prepared pan. Bake for 35-40 minutes until cake tester inserted in center comes out clean. Remove from oven and place on cake rack to cool before frosting.

CHOCOLATE FROSTING

2 ounces unsweetened chocolate
3/4 stick (6 tablespoons) unsalted butter
3/4 pound (approximately 3 cups) confectioner's sugar
1/2 teaspoon vanilla
Dash of salt
Milk

In a small saucepan over medium heat, melt the chocolate and butter. Cool slightly. In a large mixing bowl, combine the sugar and salt. Add the melted chocolate mixture and the vanilla. Beat well. Add enough milk to make creamy, beating well after each addition. Frost cake.

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