CHOCOLATE FUDGE CAKE

FOR THE CAKE:
1/2 cup butter, softened
1 (16 ounce) package brown sugar
3 eggs
3 squares (1 ounce each) unsweetened chocolate, melted
2 1/4 cups sifted cake flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup sour cream
1 cup hot water
1 1/2 teaspoons vanilla extract
FOR THE FROSTING:
4 squares (1 ounce each) unsweetened chocolate
1/2 cup butter
1 (16 ounce) package powdered sugar, sifted
1/2 cup milk
2 teaspoons vanilla extract

TO MAKE THE CAKE:
Cream butter, gradually add sugar beating well. Add eggs, one at a time, beating well after each addition. Add chocolate, mixing well.

Combine flour, soda and salt; gradually add to chocolate mixture alternately with sour cream, beating well after each addition. Add water, mixing well; stir in vanilla. (Batter will be thin.) Pour batter evenly into 2 greased and floured 9-inch cake pans.

Bake at 350 degrees F for 45 minutes or until caked tests done. Let cool in pans for 10 minutes; remove from pans and place on wire racks to complete cooling.

MEANWHILE, TO MAKE THE FROSTING:
Combine chocolate and butter; place over low heat until melted, stirring constantly.

Combine sugar, milk, and vanilla in a medium mixing bowl, mix well. Set bowl in a large pan of ice water, and stir in chocolate mixture; then beat at high speed of portable mixer until spreading consistency (about 2 minutes).

Frost the cooled cake.

Makes 12 servings
Source: Family Circle Magazine
From: Nancy,.SanFran