Fudge Overboard Cake
Source of Recipe
Amy
List of Ingredients
2 cups flour
2 eggs
3/4 cup cocoa
1 cup sour cream
2 cups sugar
1/2 cup vegetable oil
1-1/2 teaspoon baking powder
1 cup hot coffee
1-1/2 teaspoon baking soda
1 tsp vanilla
1 tsp salt
1 small jar of fudge topping about 1/2 cup
3/4 cup chocolate crushed wafers
2/3 cup cocoa
6 Tbsp butter
3/4 cup sour cream
1 tsp vanilla extract
1/4 tsp salt
2 or 3 Tbsp milk
3 cups confectioners' sugar
1 cup mini chocolate chips
1 cup chopped toasted pecans
1/2 cup of chocolate chips, melted in microwave, for drizzling over top of finished cake
Recipe
Preheat oven to 350F. Lightly grease two 9" round cake pans and set aside.
In a large mixing bowl, mix together flour, cocoa, and sugar, baking powder,baking soda, and salt. Add eggs, sour cream, oil, hot coffee, vanilla.
Spoon cake batter into the prepared pans. Bake for 35 to 40 minutes or until a toothpick comes out clean when inserted in middle of cake.
Cool 10 minutes. Run a knife around insides of pans to loosen cake, then turn pans over on cooling rack to remove cake.
Cool completely.
Spread fudge topping on one of the cake layers. Sprinkle crushed chocolate wafers over fudge topping. Place the other layer on top of the first layer so that the fudge is in the middle. Make the frosting. Melt butter and add
cocoa together. Let cool and blend in the sour cream, vanilla, and salt.
Gradually add the confectioner's sugar and milk until the frosting is of spreading consistency, beat well.
Frost sides and top of cake with chocolate frosting. Sprinkle top of cake with pecans, and then press mini chocolate chips into sides of frosted cake.
Melt 1/2 cup of chocolate chips in a zip-lock plastic baggie in microwave,cut corner of baggie and drizzle over top of cake.
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