Devil's Food Cake with Chocolate Fudge Frosting

Ingredients

• 1/2 cup butter, softened

• 2-1/4 cups packed brown sugar

• 3 eggs

• 1-1/2 teaspoons vanilla extract

• 3 ounces unsweetened chocolate, melted and cooled slightly

• 2-1/4 cups cake flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 teaspoon baking powder

• 1 cup (8 ounces) sour cream

• 1 cup water

• FROSTING:

• 1/2 cup butter, cubed

• 4 ounces unsweetened chocolate, chopped

• 3-3/4 cups confectioners' sugar

• 1/2 cup whole milk

• 2 teaspoons vanilla extract




Directions

1. Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper.
2. In a large bowl, cream butter and brown sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and cooled chocolate. In another bowl, whisk flour, baking soda, salt and baking powder; add to creamed mixture alternately with sour cream and water, beating well after each addition.
3. Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
4. For frosting, in a small heavy saucepan, melt butter and chocolate over low heat. Remove from heat; cool 5 minutes. In a large bowl, beat confectioners' sugar, milk and vanilla until smooth. Gradually add chocolate mixture, beating until light and fluffy. Spread between layers and over top and sides of cake. Yield: 12 servings.