Recipe for cooking Best-Loved Chocolate Cake

Desserts to Go with Coffee and Tea :: Sheet Cakes and Layer Cakes

Best-Loved Chocolate Cake

Source: Better Homes and Garden advertising brochure

3/4 c. butter, softened
3 eggs
2 c. all-purpose flour
3/4 c. unsweetened cocoa powder
1 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
2 c. sugar
2 tsp. vanilla extract or flavoring
1 1/2 c. milk
Chocolate-Sour Cream Frosting (optional)

Let butter and eggs stand at room temperature for 30 mins.. Lightly grease bottoms of three 8 x 1 1/2-in. round cake pans. Line bottoms of pans with wax paper. Grease and lightly flour bottoms and sides of pans.

In a med. bowl, stir together flour, cocoa powder, baking soda, baking powder and salt; set aside.

In a lrg. mixing bowl, beat butter with an electric mixer on med. to high speed for 30 seconds. Gradually add sugar, about 1/4 c. at a time, beating on med. speed until combined (3 to 4 mins.). Scrape sides of bowl; continue beating on med. speed for 2 mins.. Add eggs, 1 at a time, b eating after each addition (about 1 min. total). Beat in vanilla extract or flavoring.

Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Beat on med. to high speed for 20 seconds more. Spread batter evenly into the greased pans.

Bake in a 350 degree F oven for 30 to 35 mins. or until a wooden pick inserted near centers comes out clean. Cool in pan for 10 mins.. Remove from pans. Peel off wax paper. Cool thoroughly on racks.

If desired, frost with Chocolate-Sour Cream Frosting; top with white and dark chocolate curls and candied nuts. Cover and store frosted cake in the refrigerator.

Chocolate-Sour Cream Frosting

Makes approximately about 4 1/2 c.

1 (12 ounce) pkg. semisweet chocolate chips
1/2 c. butter
1 (8 ounce) carton dairy sour cream
4 1/2 c. sifted powdered sugar (about 1 lb.)

In a lrg. saucepan melt chocolate and butter over low heat, stirring frequently. Cool for 5 mins..

Stir in sour cream. Gradually add powdered sugar, beating until smooth. Frosts tops and sides of three 8-in. cake layers.