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1 hours
Prep: 25 minutes
Cook: 45 minutes
719 calories per serving view nutrition facts
1 layered cake
suggest servings
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| 3 | ounces | chocolate unsweetened | unsweetened squares |
| 1/2 | cup | butter | or margarine, softened |
| 2 1/4 | cups | brown sugar | firmly packed |
| 3 | large | eggs | |
| 1 1/2 | teaspoons | vanilla extract | |
| 2 1/4 | cups | cake flour | sifted |
| 2 | teaspoons | baking soda | |
| 1/2 | teaspoon | salt | |
| 8 | ounces | sour cream | |
| 1 | cup | water | boiling |
| 1 | x | whipped cream | or whipped topping |
| 1 | x | chocolate mocha frosting |
Place chocolate in top of a double boiler; bring water to a boil.
Reduce heat to low; cook until chocolate melts.
Set aside to cool.
Cream softened butter; gradually add sugar, beating well at medium speed of an electric mixer.
Add eggs, one at a time, beating well after each addition.
Add chocolate and vanilla; mix just until blended.
Combine flour, soda, and salt; add to creamed mixture alternately with sour cream, beginning and ending with flour mixure.
Stir in boiling water. Batter will be thin.
Pour batter into 2 greased and floured 9-inch round cakepans.
Bake at 350 degrees F for 30 to 35 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks.
Split cake layers in half horizontally to make 4 layers.
Spread Whipped Cream Filling between layers; spread Chocolate Mocha Frosting on top and sides of cake.
| % Daily Value* | |
| Total Fat 45.0g | 70% |
| Saturated Fat 27.0g | 135% |
| Trans Fat 0.0g | |
| Cholesterol 244mg | 81% |
| Sodium 821mg | 34% |
| Total Carbohydrate 67.0g | 22% |
| Dietary Fiber 3.0g | 13% |
| Sugars 1.0g | |
| Protein 15.0g | 29% |
| Vitamin A | 25% | Vitamin C | 1% | |
| Calcium | 12% | Iron | 47% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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