Prize Winning Chocolate Cake

This recipe won first prize at the 1993 Pennsylvania Farm Show. Three layers make it one great party cake. A very moist cake and rich in chocolate flavor.

3 cups packed brown sugar
1 cup butter, softened
4 eggs
2 tsp vanilla
2 - 2/3 cups all-purpose flour
3/4 cup baking cocoa
1 Tb. baking soda
1/2 tsp. salt
1-1/3 cups sour cream
1-1/3 cups boiling water
FROSTING:
1/2 butter
3 oz. unsweetened chocolate
3 oz. semisweet chocolate
5 cups confectionery sugar
1 cup ( 8 oz.) sour cream
2 tsp. vanilla

In a mixing bowl, cream brown sugar and butter.
Add eggs, one at a time, beating well after each addition.
Beat on high speed until light and fluffy. Blend in vanilla.
Combine flour, cocoa, baking soda, and salt; add alternately with sour cream to mixture.
Mix on low just until combined. Stir in water until blended.
Pour in three greased and floured 9-inch round baking pans.
Bake 350 degrees for 35 minutes or until cake tests done.
Cool in pans 10 minutes; remove to wire racks to cool completely.

FROSTING: In a medium saucepan, or in the microwave, melt butter and chocolate over low heat. Cool several minutes. In a mixing bowl, combine sugar, sour cream and vanilla. Add chocolate mixture and beat until smooth. Frost cooled cake.

NOTE: 2 cups light brown sugar = 16 oz. or 1 lb. This recipe requires three 9-inch pans. If
8-inch pans are used, the cake will spill over into oven. Make cupcakes with extra batter.

Yields: 10 to 12 servings.

JACQUELINE'S COOKBOOK