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Recipe Summary

prep:
10 mins
bake:
50 mins at 350°
Servings:
10
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Ingredients

Cake:
Fudge Icing:

Directions

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  • Heat oven to 350°F.

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  • Butter bottom of two 8 x 2-inch-round baking pans. Line bottoms with waxed paper or parchment paper rounds. Butter paper.

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  • In a large bowl, stir together the flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda and salt until well blended.

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  • In medium-size bowl, whisk together eggs, sour cream and vanilla until blended.

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  • In another large bowl, beat together the melted butter, corn oil and cold water until blended. On low speed, add the flour mixture all at once; then beat in the egg mixture. Continue to beat until the mixture is smooth. Evenly divide the batter between the prepared pans, spreading the batter to edge of pan.

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  • Bake the cakes in 350°F oven for 50 to 55 minutes or until a toothpick inserted in the top centers of the cakes comes out clean. Let the cakes cool in the pans on a wire rack for 15 minutes. Invert cakes onto racks; remove the pans and waxed paper. Let the cakes cool completely.

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Fudge Icing:
  • Place the chopped chocolate in a small microwave-safe bowl. Microwave on 50% power until the chocolate is melted, 2 to 3 minutes; let cool slightly. In medium-size bowl, beat the butter until creamy. Beat in confectioners sugar until light and fluffy. Beat in melted chocolate and vanilla until the mixture is smooth.

To assemble:
  • With a serrated knife, trim the top of one cake layer to make it level. Place the layer, trimmed side up, on a serving plate. Spread the top with about 1/2 cup of the icing. Place the second cake layer, rounded side up, on top of the first. Using a metal frosting spatula and the remaining icing, spread the icing evenly over the side of the cake. Then spread icing evenly over the top.

Nutrition Facts

732 calories; total fat 38g; saturated fat 17g; cholesterol 113mg; sodium 375mg; carbohydrates 92g; fiber 4g; protein 9g.
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