Old Fashioned Sour Cream Fudge Cake

• Cake
• 2 1/4 cups Swans Down cake flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 2 1/4 cups firmly packed brown sugar
• 3 eggs
• 1 1/2 teaspoons vanilla
• 3 unsweetened chocolate squares, melted and cooled
• 1 cup sour cream
• 1 cup boiling water
• Frosting
• 5 unsweetened chocolate squares, melted and cooled
• 3 cups icing sugar
• 1/2 cup butter, softened
• 1/3 cup hot water
• 1 egg

1. Cake: Preheat oven to 350 degF.
2. Sift tog.
3. flour, baking soda and salt, set aside.
4. Cream butter, then add brown sugar and continue beating for 5 minutes.
5. Add eggs, one at a time, beating well after each addition.
6. Add vanilla and chocolate.
7. Alternately blend in flour mixture and sour cream, 1/3 at a time on low speed of electric mixer.
8. Add boiling water, blending well (batter will be thin).
9. Pour into 2 greased and floured 9" round layer cake pans.
10. Bake at 350 degF for 35- 40 minutes or until cake tester inserted in centre comes out clean.
11. Cool in pans for 10 minutes; remove and finish cooling on racks.
12. Frosting: Combine chocolate, icing sugar, butter, hot water and egg.
13. Blend; then beat at medium speed of electric mixer for 2 minutes.
14. Chill until of spreading consistency.
15. Carefully ice cake (cake crumb is very tender).
16. You may not want to use the above icing due to the raw egg, so I would suggest making a seven minutes frosting.

cake, swans, baking soda, salt, butter, brown sugar, eggs, vanilla, chocolate squares, sour cream, boiling water, frosting, chocolate squares, icing sugar, butter, water, egg

Taken from www.food.com/recipe/old-fashioned-sour-cream-fudge-cake-87067 (may not work)