Ingredients
-
1/2
-
1 1/2
-
3
-
4
-
1
-
2
-
3/4
-
1
-
1
-
1/4
-
1
-
3/4
-
-
-
Directions
Double-layer Chocolate Cake, Another no-fail made-from-scratch recipe from Sunset A nice, firm cake that makes two perfectly flat two-inch layers that are not too sweet A perfect cake for a variety of fillings and frostings Note: To melt chocolate, break it into small pieces and place in a small microwave-safe bowl; cook in microwave at half power, stirring occasionally, until smooth, 2 to 3 minutes (Watch it closely, stirring occasionally and heat until just melted) , Pretty good, but for my sister and me we prefer a sweeter cake We’re probably going to use semi-sweet chocolate instead of unsweetened and probably more milk and sour cream to give the cake more moisture It was a little dry but overall a good firm cake :), Pretty good, but for my sister and me we prefer a sweeter cake We’re probably going to use semi-sweet chocolate instead of unsweetened and probably more milk and sour cream to give the cake more moisture It was a little dry but overall a good firm cake 🙂
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Steps
|
1
Done
|
Butter and Flour Two 9-Inch Round Cake Pans and Preheat Oven to 350 Degrees. |
|
2
Done
|
in Mixing Bowl at Medium Speed, Beat Butter and Brown Sugar Until Blended. |
|
3
Done
|
Beat in Eggs. |
|
4
Done
|
Add Melted Chocolate and Vanilla; Beat Until Combined. |
|
5
Done
|
in Another Bowl, Stir Together Flour, Cocoa, Baking Powder, Baking Soda, and Salt. |
|
6
Done
|
in Another Small Bowl, Mix Milk and Sour Cream. |
|
7
Done
|
Add Flour Mixture and Milk Mixture Alternately to Butter Mixture, About a Third of Each at a Time, Beating After Each Addition. |
|
8
Done
|
(batter Will Be Very Thick). |
|
9
Done
|
Spread Batter Evenly Into Cake Pans. |
|
10
Done
|
Bake in 350 Degree Oven Until a Wooden Skewer or Toothpick Inserted in the Center Comes Out Clean (25 to 30 Minutes). |
|
11
Done
|
Cool on Racks in Pans For 10 Minutes, Then Invert Cakes Onto Racks and Remove Pans. |
|
12
Done
|
Cool Completely Before Frosting. |
