chocolate cake better homes and gardens

Best-Ever Chocolate Cake , Heritage Recipe

Origially featured on a 1952 Better Homes and Gardens cover, it's been perfected over the years. I hope you'll agree that this version is the moistest, richest, "chocolateiest" cake ever.

• ³⁄₄

  cup unsweetened cocoa powder

• chocolate-sour cream frosting (see recipe below)

• 2

  cups semisweet chocolate pieces

NUTRITION INFO

Serving Size: 1 (145) g

Servings Per Recipe: 12

AMT. PER SERVING % DAILY VALUE

Calories: 691.7

Calories from Fat 325 g 47 %

Total Fat 36.1 g 55 %

Saturated Fat 21.8 g 109 %

Cholesterol 113.1 mg 37 %

Sodium 444.8 mg 18 %

Total Carbohydrate 88 g 29 %

Dietary Fiber 4.8 g 19 %

Sugars 62.6 g 250 %

Protein 8.1 g 16 %

DIRECTIONS

• Allow butter and eggs to stand at room temperature for 30 minutes.
• Meanwhile, lightly grease bottoms of two 8x8x2-inch square or 9x1-1/2-inch round cake pans.
• Line bottom of pans with waxed paper.
• Grease and lightly flour waxed paper and sides of pans (or grease one 13x9x2-inch baking pan) and set aside.
• In a mixing bowl stir together the flour, cocoa powder, baking soda, baking powder; and salt; set aside.
• In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
• Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes).
• Scrape sides of bowl; continue beating on medium speed for 2 minutes.
• Add eggs, one at a time, beating after each addition (about 1 minute total).
• Beat in vanilla.
• Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition.
• Beat on medium to high speed for 20 seconds more.
• Spread batter evenly into the prepared pan(s).
• Bake in a 350 degree F oven for 35 to 40 minutes for 8-inch pans and the 13x9x2-inch pan, 30 to 35 minutes for 9-inch pans, or until a wooden toothpick inserted in the center comes out clean.
• Cool cake layers in pans for 10 minutes. Remove from pans.
• Peel off waxed paper and cool thoroughly on wire racks.
• Or place 13x9x2-inch cake in pan on a wire rack; cool thoroughly.
• CHOCOLATE-SOUR CREAM FROSTING:
• In a large saucepan melt 1 12-ounce package (2 cups) semisweet chocolate pieces and 1/2 cup butter over low heat, stirring frequently.
• Cool for 5 minutes.
• Stir in 1 8-ounce carton dairy sour cream. Gradually add 4-1/2 cups sifted powdered sugar (about 1 pound), beating with an electric mixer until smooth.
• This frosts tops and sides of two or three 8- or 9-inch cake layers (halve the recipe to frost the top of a 13x9x2-inch cake).
• Cover and store frosted cake in the refrigerator.

chocolate cake better homes and gardens

Source: https://www.food.com/recipe/best-ever-chocolate-cake-heritage-recipe-219221

Posted by: sorensontreas1988.blogspot.com

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