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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
Ingredients
- 1/2 cup butter, softened
- 2-1/4 cups packed brown sugar
- 3 large 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 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
- 1. 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 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; invert onto a wire rack to cool completely.
- 2. 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.
Nutrition Facts
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