DEVIL’S FOOD CAKE WITH SOUR CREAM FROSTING

DEVIL’S FOOD CAKE WITH SOUR CREAM FROSTING

unsweetened cocoa powder

2 1/4 c sifted cake flour

2 tsp baking soda

1/2 tsp salt

1 stick butter ( 1/2 cup)

2 1/2 c packed brown sugar

3 eggs

3 1/2 squares unsweetened chocolate, melted

1/2 c buttermilk

1 c boiling water

2 1/4 tsp vanilla

preheat oven 375

Butter three 9-inch round layer pans’

line bottoms with circle wax paper, butter tops of paper lightly dust bottom and sides with unsweetened cocoa powder

Sift together flour, baking soda, and salt not piece of wax paper. set aside.

Beat butter in large bowl until light and smooth. Slowly beat in sugar until fluffy. add eggs one at a time. beating well after each. Blend in melted chocolate.

mix flour alternately with buttermilk into butter mixture. beginning and ending with flour, until well blended. Stir in boiling water and vanilla (batter will be thin) Pour into prepared pans. Dividing equally.

Bake in preheated moderate oven for 25-30 minutes or till wooden pick inserted comes out clean. Cool cakes in and on racks 5 minutes. Turn out cakes on racks. Remove wax paper: cool.

Place a cake layer on serving platter. Spread evenly with some the Sour Cream frosting. Repeat with remaining 2 layers and some of the frosting. Frost sides of the cake.

SOUR CREAM FROSTING

Melt 15 squares (1 oz each) semi sweet chocolates in top of double boiler over hot not boiling water. Remove from heat. Beat in 1 1/2 cups dairy sour cream, 1 1/2 tsp vanilla and pinch salt. beat till creamy and holds it shape.