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Aunt Amy's Chocolate Cake




Source of Recipe


Internet


List of Ingredients




For the cake:

2-3 (1 oz.) squares baking chocolate (unsweetened)
1/2 cup water
1/2 cup butter
1 1/2 cups sugar
1 tsp. vanilla
2 cups sifted cake four
1 tsp. baking soda
1 tsp. baking powder
3 eggs
1 cup sour cream

Chocolate Frosting:

1-2 (1 oz.) squares chocolate
1/4 cup butter
1 tsp. vanilla
confectioner's sugar (about 3 cups)
cream or evaporated milk
8 or 9 crushed Andes mints, or 1 Heath bar, crushed[optional]

Recipe



For the cake:

Preheat over to 350 degrees F. Grease and flour two layer pans (8 or 9-inch), or line each with waxed paper.

Sift cake flour a second time with the soda and powder. Set aside.

Melt chocolate in water over low heat, or, better yet, in a double boiler (I use a small pan over a larger pan with a finger of water in it... I don't have a double boiler).

Cream butter and sugar. Add flour mixture. Add eggs, sour cream, and vanilla. Beat two minutes. Add chocolate mixture. Beat two more minutes.

Bake for 30-35 minutes. Cool on racks. Remove wax paper, if used, when partly cool, and frost when entirely cool.

For the frosting:

Carefully melt chocolate and butter in a double boiler. Add vanilla and 1-2 tbsp. cream or milk. Add icing sugar gradually. Keep adding sugar and milk (the latter in VERY small amounts) until you get the right amount and consistency of frosting.

Assembly:

Frost the cake when it is cool. Add the candies to the top of the cake after it has been frosted, if you like.

If you go with a plain chocolate or white frosting, you can use your favorite spreadable jam for between the layers. I like apricot or raspberry.