Email to Filus1217      

Recipe Categories: filus1217's HOME PAGE1-Summer_Desserts 1-Summer_Dinners_Sides 1-Summer_Picnic_Salads_More 12_Or_More_Servings 1st-Make_Your_Own_Misc A-New-Recipes-August-Weeks-2-4 Alcoholic-Drinks_Cocktails Appetizers_Snacks-Cold-RoomTmp Appetizers_Snacks-Hot-Warm Bars_Brownies_Squares Beef_Veal Beverages-Hot-Cold_Mocktails Breads_Rolls-ABM Breads_Rolls-Quick-Savory Breads_Rolls-Quick-Sweet Breads_Rolls-Yeast-Savory Breads_Rolls-Yeast-Sweet Breakfast_Brunch_Syrups Broil Cakes_Jelly-Rolls Candy Cheesecakes Cookies_Meringues_Biscotti Cooking-for-1-and-2 Desserts_Other-Sweets Dips_Spreads_Butters Eggs_Omelets_Quiches Entrees-Casseroles-Bakes Fish Frostings_Meringues_Creams Frozen-IceCreams_Yogurt_Sorbet Fruit Gluten-Free Grilled_Meats-Fish-Seafood Grilled_Salads-Veggies-Fruit Kid-Friendly Lamb Meatless-Entrees-Casseroles Meatloaf_Meatballs Mexican_Tacos_Fajitas_More Pies-Savory_Pie-Crusts Pies-Sweet_Pie-Fillings Pizzas_Crusts_Calzones Pork-Ham Potatoes Poultry Puddings_Parfaits_Mousse Rubs_Marinades_Seasonings_More Salad-Dressings_Vinaigrettes Salads-Fruit_Gelatin Salads-Main-Dish_Heartier Salads-Vegetable Salsa-Pesto-Relish-Chutney Sandwiches_Fillings_Spreads Sauces-Sweet-Savory_Fondues Seafood Side-Dishes_Stuffing Slow-Cooker_Crockpot Smoothies_Shakes_Sodas Soups_Hot-Cold Stews_Chili_Chowders_Gumbos Stir-Fry_Oriental Sweet-Potatoes_Yams Tarts_Crisps_Cobblers_Crumbles Tofu Vegetables-Cooked

Des: 5* Sandy's Chocolate Cake




Source of Recipe


.
Des: 5* Sandy's Chocolate Cake

Adapted from: Taste of Home February/March 1994
100 reviews rate this recipe 5 Stars!
Prep: 30 min. Bake: 30 min. + cooling
Yield: 16 servings.

Years ago, I drove 4-1/2 hours to a cake contest, holding my entry on my lap the whole way. But it paid off. One bite and you'll see why this velvety beauty won first prize. —Sandra Johnson, Tioga, Pennsylvania *Test Kitchen Approved

Ingredients:
• 1 cup stick margarine or butter, softened (Imperial or Blue Bonnet)
• 3 cups packed brown sugar
• 3 large eggs
• 1/4 cup liquid egg substitute or 2 egg whites
• 2 teaspoons vanilla extract
• 2-2/3 cups all-purpose flour
• 3/4 cup baking cocoa
• 3 teaspoons baking soda
• 1/2 teaspoon salt
• 1-1/3 cups reduced-fat sour cream
• 1-1/3 cups boiling water
•
• FROSTING:
• 1/2 cup stick margarine or butter, cubed (Imperial or Blue Bonnet)
• 3 ounces unsweetened chocolate, chopped
• 3 ounces semisweet chocolate, chopped
• 5 cups confectioners' sugar
• 1 cup (8 ounces) reduced-fat sour cream
• 2 teaspoons vanilla extract

Directions:
1. Preheat oven to 350°. Grease and flour three 9-in. round baking pans.

2. In a large bowl, cream margarine and brown sugar until light and fluffy. Add eggs and egg substitute one at a time, beating well after each addition. Beat in vanilla.

3. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in water until blended.

4. Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.

5. For frosting, in a metal bowl over simmering water, melt margarine and chocolates; stir until smooth. Cool slightly.

6. In a large bowl, combine confectioners' sugar, sour cream and vanilla. Add chocolate mixture; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.

1 slice equals 625 calories, 26.6 g fat (8 g saturated fat), 52 mg cholesterol, 505 mg sodium, 102 g carbohydrate, 3 g fiber, 7 g protein.