How to Bake a Chocolate Cake

AUNT LAUREN’S CHOCOLATE FUDGE CAKE

3 squares of unsweetened chocolate ( or 9 tablespoons unsweetened cocoa plus 3 tblsp. butter)

  

2 1/4 cup sifted cake flour                             2 1/4 cup light brown sugar                                                                                   

2 tsp. baking soda                                             1-1/2 tsp. vanilla

1/2 tsp. salt                                                       1 cup sour cream

1/2 cup butter                                                    1cup boiling water

3 eggs

Preheat oven to 350 degrees.

1. Grease and flour two 9 x 1-1/2 inch layer pans.

2. Melt chocolate in small bowl over hot ,not boiling water; cool. ( skip this if using the cocoa and extra butter)

3. Sift flour, baking soda, salt onto wax paper.

4. Beat butter until soft in large bowl with mixer at high speed until light and fluffy, 5 minutes. Beat  in vanilla and cooled melted chocolate.(or cocoa and 3 tblsp.butter)

5. Stir in dry ingredients alternately with sour cream beating well, on low speed, until batter is smooth. Stir in boiling water.(batter will be thin)

6. Pour at once into prepare pans. Bake at 350 degrees for 35 minutes.

7. Cool layers in pans on wire racks for 10 minutes; loosen around edges and turn out onto wire racks and cool completely.

CHOCOLATE ICING (Maida Heatter)

5 oz. unsweetened chocolate (i.e. Bakers, Scharffenberger )

1 cup heavy cream

1-1/4 cup sugar

1/4 pound butter ( 1 stick)

1 tsp. vanilla

1. Chop chocolate into small pieces and set aside

2. In a heavy saucepan stir the cream and sugar to mix. With a wooden or rubber spatula stir over moderate heat until the mixture comes to a boil. Reduce the heat and let simmer for EXACTLY  6 minutes.

3. Remove from the heat, add the chocolate, stir until it is melted, then add the butter and stir until it is melted. Add the vanilla and stir.

4, Partially fill a large bowl with ice and water. Place the saucepan of icing in the “ice bath” and stir frequently until completely cool. Then stir constantly until the mixture begins to thicken.

5. When the icing begins to thicken remove it from the ice water and stir briskly until it becomes smooth and thick enough to spread.

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