One-Bowl Cocoa Fudge Cake with Fudge Frosting
Ronnie's Notes
This rich dessert creates quite a dilemma: You don’t know whether to eat the cake or the frosting first, or eat both together. When you get down to your last bite, which will it be: cake or frosting?
Difficulty: Intermediate
Instructions
Preheat the oven to 350°F.
Lightly grease two 9” cake pans.
Sift the cake flour, sugar, cocoa powder, baking soda, and salt into a large bowl.
Add the buttermilk and shortening.
Beat the mixture for with an electric mixer set at moderate speed, scraping down the sides of the bowl occasionally with a rubber spatula.
Add the eggs and vanilla extract and beat another , again scraping down the sides of the bowl occasionally.
Pour the batter into the prepared pans.
Bake 30– or until a cake tester inserted into the middle of the cake comes out clean.
Let the cake cool in the pans , and then invert the layers onto a cake rack to cool completely.
To make the frosting, put the chocolate in the top part of a double boiler set over barely simmering water.
Stir for 3– or until the chocolate has melted.
Remove the top part of the double boiler from the heat.
Add the sour cream, salt, and vanilla extract to the chocolate.
Beat the ingredients vigorously with a whisk until the mixture is smooth.
Let the frosting cool 15– or until it is of spreading consistency.
Spread about a half cup of the frosting between the layers and the rest on the top and around the sides of the cake.
After you cut the cake, store the uneaten portions in the refrigerator.