The Best Mahogany Cake With Sour Cream Chocolate Frosting Recipes

Steps:

• Melt chocolate and the butter together. Let cool and blend in the sour cream, vanilla, and salt. Gradually add the confectioner's sugar until the frosting is of spreading consistency, beat well.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour three 9 inch round cake pans.
• Place the sugar and butter in a mixing bowl, and beat until light colored and smooth. Beat in the eggs one at a time. Stir the coffee and cocoa into the egg mixture until well blended. Measure the buttermilk, and remove 1 tablespoon, placing it in a separate small bowl, and set aside. Stir the remaining buttermilk into the egg mixture, beating until smooth.
• Stir the baking soda into 1 tablespoon buttermilk until smooth, and mix into the egg mixture. Stir in the flour, beating until smooth. Pour the batter evenly into the prepared cake pans.
• Bake in preheated oven until a toothpick or small knife inserted into the center comes out clean, about 30 minutes. Remove from the oven, and cool in the pans about 15 minutes before turning out onto a wire rack to cool completely.
• To make the frosting, beat 1 cup butter until smooth and creamy. Gradually sift in the confectioners' sugar, and beat until smooth. Stir in the coffee, cocoa, and vanilla until well blended.
• Place one cake layer on a serving plate. Spread top with about 1/5 frosting. Place the second layer on top of the first, and frost. Repeat with the third layer. Use remaining frosting to frost top and sides.

Steps:

• Preheat oven to 350°F. Grease and flour 2 (9-inch) round cake pans. Cover bottoms of pans with wax paper. Grease and flour wax paper; set aside. Microwave chocolate and water in medium microwaveable bowl on HIGH 1 to 2 min. or until chocolate is almost melted, stirring after each min. Stir until chocolate is completely melted; cool completely. Stir in sour cream.
• Mix flour, baking powder, baking soda and salt; set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with the chocolate mixture, beating after each addition until well blended. Add vanilla; mix well. Pour evenly into prepared pans.
• Bake 35 to 40 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min.; remove from pans. Cool completely on wire racks. Fill and frost with BAKER'S® ONE BOWL Chocolate Frosting.

Steps:

• For cake, combine butter, sugar, chocolate, and boiling water in a large mixing bowl; beat well.
• Add eggs, one at a time, beating well after each addition.
• Dissolve soda in buttermilk; set aside.
• Combine flour and baking powder; add to chocolate mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Mix well after each addition.
• Stir in the vanilla.
• Pour batter into 2 greased and floured 9 inch round cake pans.
• Bake at 325 degrees for 35 minutes or until a toothpick comes out clean.
• Cool in pans 10 minutes; remove the layers from pans, and let cool completely.
• For the filling, combine all ingredients in a small saucepan; cook over medium heat until mixture reaches soft ball stage (240 degrees).
• Remove from heat, and beat until spreading consistency.
• For the frosting, combine all ingredients, beating until smooth.
• Spread the filling between layers, spread top and sides of the cooled cake with the sour cream chocolate frosting.

Steps:

• Cake:.
• In large mixing bowl, cream butter (or margarine)& sugar till light.
• Beat in eggs, one at a time.
• Add Vanilla.
• Sift together flour, baking powder,soda,salt& cocao powder.
• Add to creamed mixture alternately with water, beating after each addition.
• Stir in sauerkraut.
• Turn into greased& floured 13x9x2 inch baking pan.
• Bake in 350° oven 35-40 minutes.
• Cool in pan.
• Frost with sour cream-chocolate frosting.
• Frosting:.
• Melt one 6 oz.
• package semisweet chocolate pieces& 4 tablespoons butter or margarine over low heat or in the micro.
• Remove from heat& blend in 1/2 cup sour cream, 1 teaspoon vanilla& 1/4 teaspoon salt.
• Gradually add sifted confectioners' sugar to make spreading.
• consistency.
• Beat well.
• Frost.