Description Edit

Servings: Makes 10

Ingrediants Edit

  • 3 1/2 cups flour
  • 1 cup sugar
  • 1/2 cup light brown sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 tbs baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 tbs vanilla
  • 6 tbs unsalted butter, melted
  • 1/2 cup corn oil
  • 1 1/4 cups water
Fudge Icing
  • 6 oz bittersweet chocolate, chopped
  • 1/2 cup unsalted butter
  • 1 1/2 cups confectioners sugar, sifted
  • 2 tsp vanilla

Method Edit

  • Pre-heat oven to 350 degrees.
  • Butter bottom of two 8X2 inch round baking pans.
  • Line bottoms with wax paper, butter paper.
  • In bowl, stir together first 7 ingredients until blended.
  • In 2nd bowl, whisk together eggs, sour cream and vanilla until blended.
  • In 3rd bowl, beat together the butter, oil and water until blended.
  • Add the flour mixture, then beat in the egg mixture until smooth.
  • Divide batter between pans.
  • Bake 55 min. or until done.
  • Cool cakes in pans 15 min. Invert cakes.
Fudge Icing
  • Place the chocolate in a bowl.
  • Microwave on 50% power until the chocolate is melted.
  • Let cool slightly.
  • In a bowl, beat the butter until creamy.
  • Beat in sugar until fluffy.
  • Beat in melted chocolate and vanilla until smooth.
To Assemble
  • Place one cake layer on a serving plate.
  • Spread the top with 1/2 cup icing.
  • Place the second layer on top of the first layer, spread remaining icing over the side of cake and top of cake.
  • Serve with a scoop of Vanilla Ice cream.

Recipe from: Edit

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