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Receta Mom's Double Dutch Chocolate Cake
by Global Cookbook

Mom's Double Dutch Chocolate Cake
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  Raciónes: 10

Ingredientes

  • 2 1/4 c. Flour
  • 1 1/4 c. Baking soda
  • 1 tsp Salt
  • 2 1/4 c. Firmly packed dark brown
  •     Sugar
  • 1 c. Butter -- melted
  • 1/2 c. Unsweetened cocoa
  • 1 c. Water
  • 2 x Large eggs
  • 1 Tbsp. Vanilla extract
  • 2/3 c. Lowfat sour cream
  •     Chocolate Frosting-----
  • 14 ounce Semisweet chocolate
  • 1 1/3 c. Lowfat sour cream -- at room temp.
  • 1/2 tsp Vanilla extract
  • 1/2 c. Unsalted butter

Direcciones

  1. Preheat oven to 350 degrees F. Line bottom of two 8-inch-diameter cake pans with parchment paper, or possibly butter and flour bottoms and sides.
  2. Sift together flour, baking soda, and salt; set aside. In a small saucepan over low heat, heat brown sugar, butter, and cocoa in the water; cold slightly.
  3. In a large bowl, stir together Large eggs, vanilla, and lowfat sour cream. Add in cocoa mix to egg mix, then stir in sifted flour mix. Divide proportionately between prepared cake pans.
  4. Bake till cake is dry on top and a wooden skewer inserted 2 inches from edge comes out clean (30 to 35 min). Cold 10 min. Slip a knife around edge of each cake pan, invert cakes onto a cooling rack, and cold completely.
  5. Place one cake layer on an 8-inch cardboard cake round or possibly serving dish. Spread layer with 3/4 c. frosting.
  6. Top with second layer and frost top and sides of cake. Chocolate Frosting: Fill a large skillet with water to a depth of 1-1/2 inches and bring to a boil. Chop semisweet chocolate into pea-sized pcs and place in a metal mixing bowl. Turn off heat under skillet, place mixing bowl of chocolate in warm water, and stir till chocolate is melted. Stir in lowfat sour cream, vanilla, and butter till smooth. Let rest at room temperature till spreading consistency (15 to 30 min), stirring occasionally.
  7. Makes about 2-1/2cups.