Recipe by Derf
This made a great special occasion cake, (birthday) this weekend. Very Nummy! Caught my eye on the new Canadian Living mag calendar for December 2002.
Top Review by BarbaraK
This was a very easy, very good cake. However, I found it a bit dry. Maybe that's my fault because I baked it yesterday and didn't frost it til today. However, I did have it covered. I thing maybe the next time I make it (and the flavor is good enough to make again) I'll juse 1/2c buttermilk and 3/4c sour cream. That should, hopefully, improve the moistness. The cake has a lovely, rich appearance, and it was very good. Again, I'll make a few changes next time to see if they work, but I will make it again.
- 3 cups all-purpose flour
- 2 cups sugar
- 3⁄4 cup cocoa
- 1 1⁄2 teaspoons baking soda
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon salt
- 3⁄4 cup butter or 3⁄4 cup margarine, softened
- 1 cup water
- 1⁄2 cup sour cream
- 4 eggs
- 2 teaspoons vanilla
- 1 cup whipping cream
- 1⁄4 cup cocoa
- 1⁄4 cup icing sugar
- 1 (100 g) package sliced almonds, toasted
Directions See How It's Made
- Measure all cake ingredients into large mixer bowl.
- Beat until blended, then beat on high 3 minutes.
- Pour into three parchment paper lined or greased 9 inch round layer cake pans.
- Bake at 350°F for 25 to 30 minutes or until cake tester inserted in centre comes out clean.
- Cool in pans 10 minutes, then invert onto cooling rack.
- Cool completely.
- Beat cream, cocoa and icing sugar until stiff peaks form.
- Place one cake layer on serving plate and spread with 1/3 cream mixture, sprinkle with 1/3 nuts.
- Add remaining layers with cream and nuts.
- Refrigerate until serving time.
- To toast almonds, place on baking sheet in oven for 3 to 5 minutes after cakes have baked.