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Sandy's Chocolate Cake

"I held this velvety, rich cake on my lap during the 4-1/2 hour drive to the Greatest Cocoa Cake Contest at the Pennsylvania Farm Show last January," recalls Sandy Johnson, who lives on a dairy farm near Tioga. "By the time we got to the judges table, I was almost too tired to care if I won." But win she did! Topping 59 other entries, Sandy's impressive layer cake with creamy frosting took fir

12-14 ServingsPrep: 30 min. Bake: 35 min. + cooling

Ingredients

3 cups packed brown sugar
1 cup butter, 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, cubed
3 ounces unsweetened chocolate, chopped
3 ounces semisweet chocolate, chopped
5 cups confectioners' sugar
1 cup (8 ounces) sour cream
2 teaspoons vanilla extract
Chocolate curls and decorations, optional

Directions

In a bowl, cream brown sugar and butter until light and fluffy. Add
eggs, one at a time, beating well after each addition. Beat in
vanilla. Combine the 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.

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Sandy's Chocolate Cake (continued)

Directions (continued)

Pour into three greased and floured 9-in. round baking pans. Bake at
350° for 35 minutes. Cool in pans 10 minutes; remove to wire
racks to cool completely.
For frosting, in a small saucepan, melt butter and chocolates over
low heat. Cool for several minutes.
In a bowl, combine the confectioners' sugar, sour cream and vanilla.
Add chocolate mixture and beat until smooth. Spread frosting between
layers and over top and sides of cake. Top with chocolate garnishes
if desired. Store in the refrigerator. Yield: 12-14 servings.

Nutrition Facts: 1 serving (1 piece) equals 738 calories, 30 g fat (18 g saturated fat), 139 mg cholesterol, 609 mg sodium, 113 g carbohydrate, 2 g fiber, 7 g protein.