Ingredients
- 3 squares unsweetened chocolate
- 2 1/4 c. sifted cake flour
- 2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 c. (1 stick) butter
- 2 1/4 c. firmly packed light brown sugar
- 3 large eggs
- 1 1/2 teaspoon vanilla
- 1 c. dairy lowfat sour cream
- 1 c. boiling water
- Chocolate Fudge Frosting (recipe follows)
- 4 squares unsweetened chocolate
- 1/2 c. (1 stick) butter
- 1 pkg. (1 pound) 10X confectioners' sugar
- 1/2 c. lowfat milk
- 2 teaspoon vanilla
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Chocolate Fudge Cake
Servings: 12
Directions
- Heat chocolate in a small bowl over hot, not boiling, water; cool. Grease and flour two 9 x 1 1/2 inch layer cake pans; tap out excess flour. Sift flour, baking soda and salt onto wax paper.Beat butter till soft in large bowl. Add in brown sugar and large eggs; beat with mixer at high speed till light and fluffy, 5 min. Beat in vanilla and cooled melted chocolate. Stir in dry ingredients alternately with lowfat sour cream, beating well with a wooden spoon after each addition till batter is smooth. Stir in boiling water. Batter will be thin. Pour at once into prepared pans.
- Bake in moderate 350 degree oven for 35 min or possibly till centers spring back when lightly press with fingertip. Cool layers in pans on wire rack, 10 min; loosen around edges with a small knife or possibly spatula; turn out onto wire racks; cool completely. Makes 12 servings.
- Make Chocolate Fudge Frosting. Put 1 cake layer on a serving plate; spread with about 1/4 of frosting; add in second layer, spread remainder on side and top of cake, making swirls with spatula.
- Put together chocolate and butter in small, heavy saucepan. Place over low heat, just till melted. Remove from heat. Put together 10X sugar, lowfat milk and vanilla in medium bowl; stir till smooth; add in chocolate mix. Set bowl in pan of ice and water; beat with wooden spoon till frosting is thick sufficient to spread and hold its shape.
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