Old Fashioned Sour Cream Chocolate Fudge Cake With Icing

Recipe by Brenda.
READY IN: 1hr
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat Oven to 350°.
  • CAKE:
  • Butter a 9x13 cake pan with 1 tbs of butter and set aside.
  • Dissolve the coffee powder in the hot water and let cool.
  • In a medium bowl, or on a piece of waxed paper, sift together the flour, cornstarch, baking soda and salt.
  • In a large bowl, cream together the 8 tbs of butter and sugar until light and fluffy, about 3 minutes.
  • Add the sour cream and mix well.
  • In 3 additions, add the flour mixture alternately with the eggs, beating well after each addition.
  • Beat in the melted chocolate, dissolved coffee, and vanilla.
  • Spread the batter into the prepared pan.
  • Bake until a toothpick inserted in the center of the cake comes out clean, about 30-35 minutes.
  • Cool on a large wire rack for about 10 minutes.
  • Carefully run a knife around the edges of cake, invert onto rack to cool completely.
  • ICING:
  • Beat the room temperature butter in a large bowl with an electric mixer on high speed until fluffy, about 2 minutes.
  • On low speed, beat in confectioner's sugar, about 1/4 cup at a time until smooth. Add the cooled chocolate and vanilla, mix well.
  • Slice the cake in half horizontally. Transfer the bottom, cut side up to a platter (I gently slide the top layer onto a cutting board until needed).
  • Spread about 1/2 of the icing over the cake, it will be a generous amount.
  • Top with the top half of the cake, cut side down.
  • Spread the remaining icing over the top and sides of cake.
  • Sprinkle with powdered sugar to garnish if desired.
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