Recipe(tried): Chocolate Cake/Favorite Hot Chocolate Cake

I posted this recipe for chocolate cake on the "Board for Bakers" a few days ago. It is not only a great cake but a beautiful cake as well. Am also including another recipe that is easier to make than the first. I found the recipe for the Favorite Hot Chocolate Cake in the paper years ago and it has since become a frequent favorite (it is my mother's favorite chocolate cake and I can't say that I don't agree with her). I can make, bake, frost, and clean up this cake, and be out of the kitchen in about an hour (I do add a little more confectioner's sugar to the frosting on this one as I like a little thicker frosting). I have given out both of these cake recipes many times during the years and everyone loves them. Hope you enjoy. * Exported from MasterCook *

Chocolate Cake

Recipe By :
Serving Size : Preparation Time :
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
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3 cups packed brown sugar
1 cup butter or margarine -- softened
4 eggs
2 teaspoons vanilla extract
2 2/3 cups all-purpose flour
3/4 cup baking cocoa
1 tablespoon baking soda
1/2 teaspoon salt
1 1/3 cups sour cream
1 1/3 cups boiling water
Frosting:
1/2 cup butter or margarine
3 1 oz. square unsweetened chocolate
3 1 oz. square semisweet chocolate
5 cups confectioner's sugar
1 cup sour cream (8 ounces)
2 teaspoons vanilla extract

In a mixing bowl, cream brown sugar and butter. Add eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Blend in vanilla. Combine flour, cocoa, baking soda and salt; add alternately with sour cream to creamed mixture. Mix on low speed just until combined. Stir in water until blended. Pour into three greased and floured 9-inch round baking pans. Bake at 350 degrees for 35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely. For frosting, in a medium saucepan, melt butter and chocolate over low heat. Cool several minutes (you don't want it to be so hot that it will melt the confectioners' sugar.) In a mixing bowl, combine sugar, sour cream and vanilla. Add chocolate mixture and beat until smooth. Frost cooled cake.

Start checking in oven to see if cake layers are done at about 30 minutes. - - - - - - - - - - - - - - - - - -

NOTES : An excellent cake. * Exported from MasterCook *

Favorite Hot Chocolate Cake

Recipe By :
Serving Size : Preparation Time :
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake:
2 cups all-purpose flour
2 cups sugar
1 cup margarine
4 tablespoons cocoa
1 cup water
1/2 cup buttermilk
1 teaspoon baking soda
2 eggs -- slightly beaten
1 teaspoon vanilla extract
Icing:
1/2 cup margarine
3 tablespoons cocoa
3 tablespoons buttermilk
2 cups confectioner's sugar
1/2 teaspoon vanilla extract

To make cake:

Grease a 9 x 13-inch baking pan. Preheat oven to 375 degrees. Sift together flour and sugar; set aside. In a saucepan, melt margarine, cocoa and water; bring to a boil. Remove from heat and add flour and sugar mixture. Mix well with a wire whisk. Immediately add buttermilk, baking soda, eggs and vanilla, continuing to stir constantly with whisk. Pour into prepared pan. Bake about 20 minutes until cake springs back when touched in the center (I have found that it had to be baked for about 27 to 28 minutes. Start testing at around 24 minutes).

To make icing:

In a saucepan, melt margarine, cocoa and buttermilk. Bring to a boil; remove from heat. Add confectioner's sugar and vanilla. Beat with wire whisk until smooth. Let cake cool about 10 minutes, then pour icing over warm cake using spatula to spread evenly. If you want a thicker icing add a little more confectioner's sugar. - - - - - - - - - - - - - - - - - -

NOTES : This is Mom's favorite chocolate cake. So easy and fast to make and so delicious.