Sour Cream Chocolate Cake With Penuche Frosting by hickeyja

[rottiedogs]

Sour Cream Chocolate Cake With Penuche Frosting
Submitted by hickeyja on June 26, 2008 at 8:44 pm

DESCRIPTION
This is a very moist chocolate cake with a wonderful butterscotch frosting. Since it is baked in a 9x13 pan, it is great for taking to potluck dinners, bake sales, etc. This cake freezes very well.

SUMMARY
Yield 1 9x13 cake File under cakes

INGREDIENTS
1/4 pound butter
4 ounces unsweetened chocolate
1 cup boiling water
2 cups sugar
2 eggs
1 tsp vanilla
1 cup sour cream
2 cups AP flour
1/2 tsp salt
2 tsp baking soda

INSTRUCTIONS
Melt butter and chocolate together. Put into a large mixing bowl and add boiling water and sugar. Beat at medium speed to combine. Add eggs, one at a time, and vanilla.

Sift together flour, salt and baking soda.

Alternately add flour and sour cream, ending with flour.

Bake in a greased and floured 9x13 pan. Bake at 350ºF for 30 to 35 minutes. Cool completely before frosting.

Alternate pan sizes:
24 cupcakes (bake 18-23 minutes)
or 2 9” layers (bake 25-30 minutes)

PENUCHE FROSTING

1/2 cup butter
1 cup light brown sugar
1/4 cup milk
3 1/4 cups sifted powdered sugar, approximate

Melt together butter and brown sugar in a saucepan. Bring to a boil and stir for one minute. Remove pan from heat and add milk, stirring constantly. Return pan to heat and bring back to a boil. Remove from heat.

Cool about 15 minutes. Beat in powdered sugar until mixture is of spreading consistency.

Note: This is a soft-consistency frosting, but work fast as it sets up quickly.

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