Fudge Chocolate Cake

Preparation time: 20 min
Cooking time: 35 min
Resting time: 10 min
Total time: 1 hour 5 minutes
Serves: 24

Ingredients:

• 1 ¾ cups of confectioners’ sugar
• 1 cup of packed brown sugar
• ½ cup of butter
• 1 cup of boiling water
• 1 ½ teaspoons of vanilla extract
• 3 eggs
• ½ teaspoon of salt
• ½ cup of butter
• 2 teaspoons of baking soda
• 2 ¼ cups of all-purpose flour
• ½ cup of milk
• 3 (1 ounce) squares of unsweetened chocolate, melted
• 2 ½ cups of packed brown sugar
• 1 cup of sour cream

Method:

1. Preheat your oven to 350 degrees F (175 degrees C).
2. Combine the flour, baking soda, and salt in a sifter and set it aside.
3. In a large bowl, cream together 1/2 cup of butter or margarine and 2 1/2 cups of brown sugar until well blended. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and melted chocolate squares. Alternate adding half of the sour cream and half of the dry ingredients to the butter mixture, mixing well after each addition.
4. Add the remaining sour cream and dry ingredients to the batter, stirring until well combined. Stir in the boiling water.
5. Pour the batter into a greased 9×13 inch pan and bake for 35 minutes.
6. Allow the cake to cool for 10 minutes before icing.
7. To make the caramel icing, melt 1/2 cup of butter in a saucepan. Stir in 1 cup of brown sugar and boil for about 2 minutes. Stir in 1/4 cup of milk and bring to a boil again. Remove the pan from heat and place it in cold water. Gradually stir in the confectioners’ sugar until the icing is smooth. Spread the icing over the still-warm cake.

Notes:
For a moist and flavorful cake, try adding a tablespoon of brewed coffee to the chocolate cake batter. The coffee enhances the chocolate flavor without adding a coffee taste to the cake.

Nutritional Info:
Calories: 316
Carbs: 51g
Protein 3g
Fat 12g

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