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Chanukah: Fudge Chocolate Cake

Source of Recipe

Diann (ladydeedee)


List of Ingredients

2 teaspoons powdered instant coffee
1 cup boiling water
3/4 cup cocoa
1 cup (2 sticks) butter, softened
1 2/3 cups sugar
2 teaspoons vanilla extract
2 eggs
1/2 cup dairy sour cream
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon baking powder
Fudgey Chocolate Frosting (recipe follows)



Recipe

Heat oven to 350 degrees. Grease two 9-inch round baking pans. Line bottom of pans with wax paper; dust lightly with flour.

Stir coffee into water, add to cocoa in small bowl, stirring until smooth. Cool to room temperature. Beat butter until creamy. Gradually add sugar, beating until fluffy, about 5 minutes. Add vanilla and eggs, one at a time, beating until well blended after each addition. Beat in sour cream.

Stir together flour, baking soda, salt and baking powder, add to butter mixture alternately with cocoa mixture, beating until blended. Pour batter into prepared pans.

Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes.

Remove from pans to wire racks; peel off and discard wax paper. Cool completely. Prepare Fudgey Chocolate Frosting; frost cake.

Fudgey Chocolate Frosting:
1/3 cup light cream
3 cups powdered sugar
1/2 cup cocoa
Dash salt
6 tablespoons butter, softened
1 teaspoon vanilla extract
1 teaspoon light corn syrup

Heat cream until hot, but not boiling. Stir together powdered sugar, cocoa and salt in large bowl. Beat in butter; vanilla, corn syrup and heated cream until smooth and creamy.

Makes about 2 cups frosting.