The Best Mahogany Cake With Sour Cream Chocolate Frosting

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• 3/4 cup butter or 3/4 cup margarine, softened
• 2 cups firmly packed brown sugar
• 7 (1 ounce) squares semisweet chocolate, grated
• 1/2 cup boiling water
• 4 eggs
• 3/4 teaspoon baking soda
• 1/2 cup buttermilk
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 2 tablespoons butter or 2 tablespoons margarine
• 3/4 cup firmly packed brown sugar
• 2 tablespoons milk
• 2 teaspoons milk
• 1/4 cup butter or 1/4 cup margarine, softened
• 3 (1 ounce) unsweetened chocolate squares, melted
• 2 cups sifted powdered sugar
• 1/2 cup sour cream
• 2 teaspoons vanilla extract

Recipe

• 1 for cake, combine butter, sugar, chocolate, and boiling water in a large mixing bowl; beat well.
• 2 add eggs, one at a time, beating well after each addition.
• 3 dissolve soda in buttermilk; set aside.
• 4 combine flour and baking powder; add to chocolate mixture alternately with buttermilk mixture, beginning and ending with flour mixture. mix well after each addition.
• 5 stir in the vanilla.
• 6 pour batter into 2 greased and floured 9 inch round cake pans.
• 7 bake at 325 degrees for 35 minutes or until a toothpick comes out clean.
• 8 cool in pans 10 minutes; remove the layers from pans, and let cool completely.
• 9 for the filling, combine all ingredients in a small saucepan; cook over medium heat until mixture reaches soft ball stage (240 degrees).
• 10 remove from heat, and beat until spreading consistency.
• 11 for the frosting, combine all ingredients, beating until smooth.
• 12 spread the filling between layers, spread top and sides of the cooled cake with the sour cream chocolate frosting.