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Champion Chocolate Cake

After spreading creamy butter frosting over this easy from-scratch cake, I formed a sweet Olympics logo on top with colorful M&M's. The kids clamored for pieces with the candy, but every bite of this cake is moist and delicious. -Therese Judge, Westminster, Maryland

16-20 ServingsPrep: 30 min. Bake: 25 min. + cooling

Ingredients

1/2 cup butter, softened
2-1/4 cups packed brown sugar
3 eggs
3 ounces unsweetened chocolate, melted and cooled
1-1/2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
1 cup boiling water
FROSTING:
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
4 to 6 tablespoons milk
14 to 16 each each plain blue, yellow, black or brown, green and red M&M's

Directions

In a bowl, cream the butter and brown sugar. Add eggs, one at a time
beating well after each addition. Beat in the chocolate and vanilla.
Combine the flour, baking soda and salt; add to the creamed mixture
alternately with sour cream. Whisk in water until smooth. Pour into
a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30
minutes or until a toothpick inserted near the center comes out

2 of 2

Champion Chocolate Cake (continued)

Directions (continued)

clean. Cool for 10 minutes; invert onto a wire rack to cool
completely.
For frosting, combine butter, confectioners' sugar, vanilla and
enough milk to achieve spreading consistency. Frost sides and top of
cake. With a glass (about 2-1/4-in. diameter), outline five
interlocking circles on frosting. Use M&M's in order listed to cover
each circle with a single color. Yield: 16-20 servings.

Nutrition Facts: 1 serving (1 piece) equals 378 calories, 14 g fat (8 g saturated fat), 65 mg cholesterol, 307 mg sodium, 62 g carbohydrate, 1 g fiber, 3 g protein.