Chocolate Cake!

I finally got a chance to try a chocolate cake recipe I found and it's even better than my current chocolate cake recipe! (or maybe I'm just tired of making my recipe all the time?) It came out so moist and even though it was a bit time consuming I enjoyed making it. It also came with a fudge frosting recipe but I didn't like it as much as my recipe, which is adjusted from the back of the Hershey's cocoa container, so I'll leave it off.

Sandy's Chocolate Cake

• 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
  

DIRECTIONS

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 just until combined. Stir in water until blended. Pour into three greased and floured 9-in. round baking pans. Bake at 350 degrees F for 35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely.

A few things I recommend are sifting the flour, baking at 325 degrees for 50 min. to an hour instead, and not opening the oven door until then to keep it from falling. Keep in mind that your oven may run hotter than it should so you may not have to bake it as long. To test if it's ready, stick a toothpick in it and take out the cake when it has crumbs stuck to it.

Here's the fudge recipe I use:

Chocolate Fudge Frosting

1/2 cup butter
2/3 cup cocoa powder
4 cups powdered sugar
1/2 cup milk
1 tsp. vanilla

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating on med. speed to spreading consistency. Stir in vanilla.

I'm not sure of the exact amount of sugar and milk I use. I just taste it and if it's not sweet enough I'll add more sugar and enough milk to make it a creamy consistency.