Description
Another no-fail made-from-scratch recipe from sunset. A nice, firm cake that makes two perfectly flat two-inch layers that are not too sweet. A perfect cake for a variety of fillings and frostings. Note: to melt chocolate, break it into small pieces and place in a small microwave-safe bowl; cook in microwave at half power, stirring occasionally, until smooth, 2 to 3 minutes. (watch it closely, stirring occasionally and heat until just melted).
Ingredients
- Butter
- Brown Sugar
- Eggs
- Unsweetened Chocolate
- Vanilla
- All-purpose Flour
- Unsweetened Dutch Cocoa
- Baking Powder
- Baking Soda
- Salt
- Milk
- Sour Cream
Instructions
- Butter and flour two 9-inch round cake pans and preheat oven to 350 degrees
- In mixing bowl at medium speed, beat butter and brown sugar until blended
- Beat in eggs
- Add melted chocolate and vanilla
- Beat until combined
- In another bowl, stir together flour, cocoa, baking powder, baking soda, and salt
- In another small bowl, mix milk and sour cream
- Add flour mixture and milk mixture alternately to butter mixture, about a third of each at a time, beating after each addition
- Spread batter evenly into cake pans
- Bake in 350 degree oven until a wooden skewer or toothpick inserted in the center comes out clean
- Cool on racks in pans for 10 minutes, then invert cakes onto racks and remove pans
- Cool completely before frosting