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Recipe: Aunt Amy's Chocolate Cake
Similar Categories: Aunt, Amys, Chocolate, Cake
Aunt Amy's Chocolate Cake
Yield: 1 Servings
2 Squares; (1 oz.) baking
-chocolate (unsweetened), up
-to 3
1/2 c Water
1/2 c Butter
1 1/2 c Sugar
1 ts Vanilla
2 c Sifted cake four
1 ts Baking soda
1 ts Baking powder
3 Eggs
1 c Sour cream
Chocolate Frosting
1 2 1 oz. squares chocolate
1/4 c Butter
1 ts Vanilla
Icing sugar; (about 3 cups)
Cream or evaporated milk
8 Or 9 crushed Andes mints; or
-1 Heath bar, crushed
-[optional]
Preheat over to 350 degrees F. Grease and flour two layer pans (8 or 9"),
or line each with waxed paper.
Sift cake flour a second time with the soda and powder. Set aside. Melt
chocolate in water over low heat, or, better yet, in a double boiler (I use
a small pan over a larger pan with a finger of water in it... I don't have
a DB). Cream butter and sugar. Add flour mixture. Add eggs, sour cream, and
vanilla. Beat two minutes. Add chocolate mixture. Beat two more minutes.
Bake for 30-35 minutes. Cool on racks. Remove wax paper, if used, when
partly cool, and frost when entirely cool. Chocolate Frosting: Carefully
melt chocolate and butter in a double boiler. Add vanilla and 1-2 tbs.
cream or milk. Add icing sugar gradually. Keep adding sugar and milk (the
latter in VERY small amounts) until you get the right amount and
consistency of frosting. Frost the cake when it is cool. Add the candies to
the top of the cake after it has been frosted, if you like.
Yield: 1 Servings
2 Squares; (1 oz.) baking
-chocolate (unsweetened), up
-to 3
1/2 c Water
1/2 c Butter
1 1/2 c Sugar
1 ts Vanilla
2 c Sifted cake four
1 ts Baking soda
1 ts Baking powder
3 Eggs
1 c Sour cream
Chocolate Frosting
1 2 1 oz. squares chocolate
1/4 c Butter
1 ts Vanilla
Icing sugar; (about 3 cups)
Cream or evaporated milk
8 Or 9 crushed Andes mints; or
-1 Heath bar, crushed
-[optional]
Preheat over to 350 degrees F. Grease and flour two layer pans (8 or 9"),
or line each with waxed paper.
Sift cake flour a second time with the soda and powder. Set aside. Melt
chocolate in water over low heat, or, better yet, in a double boiler (I use
a small pan over a larger pan with a finger of water in it... I don't have
a DB). Cream butter and sugar. Add flour mixture. Add eggs, sour cream, and
vanilla. Beat two minutes. Add chocolate mixture. Beat two more minutes.
Bake for 30-35 minutes. Cool on racks. Remove wax paper, if used, when
partly cool, and frost when entirely cool. Chocolate Frosting: Carefully
melt chocolate and butter in a double boiler. Add vanilla and 1-2 tbs.
cream or milk. Add icing sugar gradually. Keep adding sugar and milk (the
latter in VERY small amounts) until you get the right amount and
consistency of frosting. Frost the cake when it is cool. Add the candies to
the top of the cake after it has been frosted, if you like.
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