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| | "Sandy's impressive layer cake with creamy frosting took first place (at Pennsylvania Farm Show)." Sandy Johnson |
| 3 Tasse | brown sugar packed |
| 1 Tasse | butter softened |
| 4 | eggs |
| 2 Teelöffel | vanilla extract |
| 2 2/3 Tasse | all-purpose flour |
| 3/4 Tasse | Baking cocoa |
| 1 Teelöffel | Baking soda |
| 1/2 Teelöffel | salt |
| 1 1/3 Tasse | sour cream |
| 1 1/3 Tasse | water boiling |
| 1/2 Tasse | butter |
| 3 x ca. 30 g | chocolate unsweetened |
| 3 x ca. 30 g | chocolate Semisweet |
| 5 Tasse | Confectioners' sugar |
| 8 x ca. 30 g | sour cream |
| 2 Teelöffel | vanilla extract |
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In a mixing bowl, cream brown sugar and butter. Add eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Blend in vanilla. Combine flour, cocoa, baking soda and salt; add alternately with sour cream to creamed mixture. Mix on low just until combined. Stir in water until blended. Pour into three greased and floured 9" round baking pans. Bake at 350 degrees for 35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely. For frosting, in a medium saucepan, melt butter and chocolate over low heat. Cool several minutes. In a mixing bowl, combine sugar, sour cream and vanilla. Add chocolate mixture and beat until smooth. Frost cooled cake.
Source "Taste of Home" Magazine
From The Cookie Lady's Files
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