The Best Mahogany Cake With Sour Cream Chocolate Frosting |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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From The Southern Heritage Cakes Cookbook. Ingredients:
3/4 cup butter or 3/4 cup margarine, softened |
2 cups firmly packed brown sugar |
7 (1 ounce) squares semisweet chocolate, grated |
1/2 cup boiling water |
4 eggs |
3/4 teaspoon baking soda |
1/2 cup buttermilk |
3 cups all-purpose flour |
1 teaspoon baking powder |
1 teaspoon vanilla extract |
2 tablespoons butter or 2 tablespoons margarine |
3/4 cup firmly packed brown sugar |
2 tablespoons milk |
2 teaspoons milk |
1/4 cup butter or 1/4 cup margarine, softened |
3 (1 ounce) unsweetened chocolate squares, melted |
2 cups sifted powdered sugar |
1/2 cup sour cream |
2 teaspoons vanilla extract |
Directions:
1. For cake, combine butter, sugar, chocolate, and boiling water in a large mixing bowl; beat well.
2. Add eggs, one at a time, beating well after each addition.
3. Dissolve soda in buttermilk; set aside.
4. Combine flour and baking powder; add to chocolate mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Mix well after each addition.
5. Stir in the vanilla.
6. Pour batter into 2 greased and floured 9 inch round cake pans.
7. Bake at 325 degrees for 35 minutes or until a toothpick comes out clean.
8. Cool in pans 10 minutes; remove the layers from pans, and let cool completely.
9. For the filling, combine all ingredients in a small saucepan; cook over medium heat until mixture reaches soft ball stage (240 degrees).
10. Remove from heat, and beat until spreading consistency.
11. For the frosting, combine all ingredients, beating until smooth.
12. Spread the filling between layers, spread top and sides of the cooled cake with the sour cream chocolate frosting.
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