Super moist chocolate cake

0 likes 0 comments Recipe by Karyn Johnson

Ingredients

2 cups Robin Hood flour
2 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
2 1/4 cups brown sugar, packed
3 eggs
1 1/2 tsp vanilla
3 squares unsweetened chocolate, melted and cooled
1 cup sour cream
1 cup water, boiling

Medium

Directions

1. Combine flour, baking soda and salt.

2. Beat butter in large mixing bowl. Add brown sugar and eggs, beat until light and creamy (about 3 minutes)

3. Beat in vanilla and chocolate.

4. Add dry ingredients to chocolate mixture alternately with sour cream, beating on low speed just until batter is smooth.

5. Stir in boiling water. (Batter will be thin)

6. Pour into 2 greased 9" round cake pans.

7. Bake at 350°F for 30-35 minutes, or until toothpick inserted in center comes out clean.

8. Cool on wire racks for 10 minutes, then remove from pans and cool completely.

9. Frost with your favorite frosting.

10. Edit note .

11. (Makes 24 cupcakes. Bake at 350 for 18 minutes.)

desserts December 30, 2015 03:31