Ingredients: |
Ingredients: CAKE:
2 cups all-purpose flour
2 cups sugar
1 cup water
3/4 cup sour cream
1/4 cup butter or margarine, softened
2 large eggs
4 ounces semisweet chocolate, melted and cooled
1 1/4 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
1/2 tsp. baking powder
FROSTING:
2/3 cup butter or margarine, softened
4 ounces unsweetened chocolate, melted and cooled
4 1/2 cups powdered sugar, sifted
2/3 cup sour cream
2 tsp. vanilla
1 1/2 cups pecan halves
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Directions: |
Directions:Heat oven to 350º. Grease two 9"-round cake pans. Line bottoms with circles of wax paper; grease paper. To make cake, beat flour, sugar, water, sour cream, butter, eggs, melted chocolate, baking soda, salt, vanilla and baking powder in a large bowl with electric mixer at low speed just until blended. On high speed, beat 3 minutes, scraping bowl occasionally. Spread evenly in prepared pans. Bake for 30 to 35 minutes until a toothpick inserted in center comes out clean. Cool on wire racks 10 minutes. Remove from pans and peel off wax paper. Cool completely. To make frosting, beat butter and melted chocolate in a small bowl with electric mixer at medium speed until smooth. On low speed, gradually beat in powdered sugar, sour cream, and vanilla until mixture is smooth and thick. Spoon 1 cup of the frosting into a decorating bag fitted with a star tip. To assemble, place one layer on serving plate and spread with frosting. Place second layer over frosting and cover top and sides with frosting. Set aside 32 pecan halves for garnish. Chop remaining pecans; reserve 2 tablespoons of chopped pecans. Pat chopped nuts around side of cake. Pipe a border of frosting along the top edge of the cake. Arrange pecan halves around inside of frosting border. Sprinkle reserved chopped nuts in center. Cover and refrigerate until 30 minutes before serving. Refrigerate leftovers promptly. |
Personal
Notes: |
Personal
Notes: This recipe was in a 1991 Chocolate Temptations Calendar given to me by Aunt Ruth Faulkner. It sounds complicated but is basically a one-bowl cake. The sour cream makes the frosting extra creamy. It can be made without the pecans if you prefer. I have made it for many special occasions and is always a favorite of the chocoholic, Maw Maw, and Aunt Nancy!
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