Moist Chocolate Cake

12 Jan

Use white or chocolate frosting on this moist luscious cake. I often use 7 minute frosting or fudge frosting.

 

1-1/2 cups semi-sweet chocolate chips

1/2 cup butter, softened

1 (16 oz) package light brown sugar

3 large eggs

2 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1 (8 oz) carton sour cream

1 cup hot water ( tap water)

2 tsp vanilla

 

Preheat oven to 350

Melt chocolate in a microwave safe bowl on high for 1-1/2 minutes or until melted; stirring every 30 seconds.Beat butter and brown sugar at medium speed until well blended ( about 5 minutes). Add eggs, 1 at a time, beating just  until blended after each addition. Add melted chocolate, beating just until blended. Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low-speed just until blended after each addition. Gradually add the hot water, in a slow steady stream just until blended. Stir in vanilla. Pour into 3 greased and floured 9 inch round cake pans. bake for 40 to 45 minutes or until center springs back when touched. Cool in pans on wire rack 10 minutes. Place on wire racks and cool completely.

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