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1. Heat oven to 350. Grease and flour
two 9-inch round cake pans.
2. CAKE: In a glass bowl, melt
butter and chocolate together in
microwave on high until melted and
smooth, 1 to 1 1/2 minutes stirring
halfway through. Set aside. Beat on slow
speed the flour, sugar, cocoa, baking
soda, baking powder and salt until
blended.
3. Add sour cream, eggs, 1 cup water,
chocolate mixture and vanilla. Beat 30
seconds on low and until dry ingredients
are moistened. Increase to medium, then
beat 2 minutes. Pour into prepared pans.
4. Bake for 40 minutes or until cake
layers spring back when pressed.
5. Cool layers in pans on rack 10
minutes. Remove cakes to rack to cool.
6. FROSTING: In a small glass
bowl, melt chocolate in microwave on
high for 1 minute. Stir until smooth.
Set aside. Beat shortening, butter, sour
cream, milk, vanilla, salt, 1 cup of the
sugar and the cocoa powder in a
medium-size bowl until creamy. Gradually
beat in remaining sugar and melted
chocolate until thick and smooth.
7. Place a cake layer on pedestal.
Spread with about 2/3 cup frosting. Top
with second layer; spread with about 2/3
cup more frosting. Top with remaining
layer. Frost top and sides, swirling
decoratively. Garnish with chocolate
curls and berries.
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