This is my favorite chocolate cake recipe because of the moist texture and rich, dark chocolate flavor. Enjoy!
Original recipe makes 1 – 9×13 1nch cake
Ingredients
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup butter
2 1/2 cups packed brown sugar
3 eggs
1 1/2 teaspoons vanilla extract
3 (1 ounce) squares unsweetened chocolate, melted
1 cup sour cream
1 cup boiling water
1/2 cup butter
1 cup packed brown sugar
1/4 cup milk
1 3/4 cups confectioners’ sugar
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Sift together the flour, baking soda and salt. Set aside.
- In a large bowl, beat 1/2 cup butter or margarine and 2 1/2 cups brown sugar until well mixed. Add eggs one at a time. Beat in the vanilla and melted chocolate squares. Add 1/2 the sour cream and then 1/2 the dry ingredients to the butter mixture until well blended.
- Add the remaining sour cream and dry ingredients to the batter. Stir in boiling water.
- Bake in a greased 9 X 13 inch pan for 35 minutes.
- Let cool 10 minutes before icing.
- To Make Caramel Icing: First melt 1/2 cup butter in a saucepan. Stir in 1 cup brown sugar and boil about 2 minutes. Stir in 1/4 cup milk and bring to a boil. Place pan in cold water and stir in the confectioners’ sugar. Continue stirring until smooth. Spread over still warm cake.
Nutrition
Calories: 315 kcal
Carbohydrates: 50.8 g
Cholesterol: 51 mg
Fat: 12.3 g
Fiber: 0.9 g
Protein: 3 g
Sodium: 233 mg