Old-Fashioned Deep Chocolate Layer Cake

* Exported from MasterCook *

OLD-FASHIONED DEEP CHOCOLATE LAYER CAKE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Chocolate

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 c Sifted all purpose flour
3/4 c Unsweetened cocoa powder
1 t Baking soda
1/4 ts Salt
2 lg Eggs
2 c Sugar
1/2 c ( 1 stick) unsalted butter,
-cut into 4 pieces, room
-temperature
2 ts Vanilla extract
1 c Buttermilk
5 1/2 oz Semisweet chocolate,
-coarsely chopped
1/2 c Plus 3 tablespoons unsalted
-butter, cut into small
-pieces
4 c Powdered sugar (about 1
-pound)
1 tb Unsweetened cocoa powder
-Pinch of salt
1 tb Plus
1 t Vanilla extract
7 To 8 tablespoons sour
-cream

Have a piece of this cake with a cold glass of milk,
and you 're a kid all over again. Cake

Position rack in center of oven and preheat to 350''F.
Butter three 9-inch diameter cake pans with 1
1/2-inch-high sides. Line pan bottoms with parchment
or waxed paper. Butter paper. Dust pans with flour;
tap out excess.

For cake: Insert Steel Knife. Place flour, cocoa,
baking soda and salt in work bowl. Process to "sift,"
about 5 seconds. Transfer contents of work bowl to
large sheet of waxed paper.

Place eggs, then sugar into work bowl. Process until
mixture is thick, about 1 minute. Add butter and
vanilla. Process until mixture is fluffy, stopping to
scrape down sides of work bowl, about 1 minute. Mix
dry ingredients into egg mixture alternately with
buttermilk in about 3 additions each, pulsing just to
combine each addition.

Divide batter evenly among prepared pans (about 1%
cups in each). Bake until tester inserted in center of
cakes comes out clean, about 24 minutes. Cool cakes in
pans on racks 10 minutes. Run small sharp knife around
pan sides to loosen cakes. Turn out onto rack. Peel
off paper. Cool.

For frosting: Melt chocolate and butter in heavy small
saucepan over low heat, stirring until smooth. (Or to
microwave: Place chocolate and butter in 4-cup
microwave-safe bowl. Cook uncovered on High 1 minute.
Stir well. Cook on High until almost melted, about 30
seconds longer. Stir until chocolate mixture is
smooth.)

Steel Knife: Place powdered sugar, cocoa and salt in
work bowl. Process to "sift," about 5 seconds. Add
chocolate mixture and vanilla. Process until just
combined, about 5 seconds. Add 4 tablespoons sour
cream. Process to blend, about 8 seconds. Scrape down
sides of work bowl. Thin to spreadable consistency by
adding enough remaining sour cream by tablespoons,
processing to blend after each addition.

Place 1 cake layer on serving platter. Spread with 3/4
Cup frosting. Top with second cake layer. Spread with
3/4 Cup frosting. Top with third cake layer. Spread
remaining frosting over top and sides of cake. (Can be
prepared I day ahead. Refrigerate until frosting is
firm, then cover and keep refrigerated. Bring to room
temperature before serving.)

12 servings

From the files of Al Rice, North Pole Alaska. Feb
1994



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