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- Very rich and moist
Serves/Makes:1 3 layer cake
- 3/4 cup (175 ml) cocoa
- 1-3/4 cups (425 ml) sugar
- 4 eggs
- 1/2 cup (125 ml) milk
- 1/2 cup (125 ml) butter
- 2 cups (475 ml) all purpose flour
- 1 tsp (5 ml) baking powder
- 1 tsp (5 ml) baking soda
- 1/2 tsp (2 ml) salt
- 1 cup (225 ml) sour cream
- 1 tsp (5 ml) vanilla
- Glossy chocolate frosting:
- 6 1 oz (28 grm). (squares) unsweetened chocolate
- 3 cups (700 ml) sifted confectioner's sugar
- 5 tbsp (70 ml) hot water
- 6 egg yolks
- 1/2 cup (125 ml) butter, softened
- Combine 3/4 cup (175 ml) cocoa, 3/4 cup (175 ml) sugar, 1 egg yolk and 1/2 cup (125 ml) milk.
- Cook until thick, stirring constantly to prevent sticking; cool mixture.
- Cream 1/2 cup (125 ml) butter until soft.
- Gradually add remaining 1 cup (225 ml) sugar, beating until well blended.
- Add 1 whole egg and 2 egg yolks; mix well.
- Stir in sifted dry ingredients alternately with 1 cup (225 ml) sour cream.
- Add vanilla and cocoa mixture.
- Fold in egg whites which have been beaten stiff but not dry.
- Pour into three greased and floured 8" pans.
- Bake at 350 for 30 to 35 minutes.
- Cool and frost.
- Melt 6 oz (168 grm). (squares) of unsweetened chocolate.
- Add 1-1/2 cups (350 ml) sifted confectioner's sugar and 5 tbsp (70 ml) hot water; beat well and add 1-1/2 cups (350 ml) more confectioner's sugar.
- Gradually beat in 6 egg yolks.
- When smooth and blended , beat in 1/2 cup (125 ml) softened butter.
- Makes enough frosting for tops and sides of three 9" layers.
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