Chocolate Cream Cake
3 squares unsweetened chocolate
2 1/4 cups sifted flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup butter or margarine, softened
2 1/4 cups firmly packed light brown sugar
1 1/2 teaspoons vanilla
1 cup dairy sour cream
1 cup boiling water
Whipped Cocoa Cream
Melt chocolate in a small bowl over hot (not boiling) water and cool. Grease and flour two (9-inch) cake pans. Tap out excess flour.
Sift flour, baking soda, and salt onto waxed paper. Preheat oven to 350 degrees. Beat butter, sugar, and eggs in a large bowl with electric mixer on high speed until light and fluffy. Beat in vanilla and cooled chocolate. Stir in dry ingredients, alternating with sour cream and beating well with a spoon until smooth. Stir in water. (Batter will be thin.) Pour into pans. Bake for 35 minutes or until centers spring back when lightly pressed with fingertips. Cool in pans 10 minutes, then turn on wire racks and cool completely. Split each layer in half crosswise to make 4 thin layers. Fill and frost with Whipped Cocoa Cream. Refrigerate.
WHIPPED COCOA CREAM:
2/3 cup confectioners’ sugar
1 teaspoon vanilla
1 pint heavy cream
1/2 cup unsweetened cocoa powder
Whip ingredients in a medium bowl until stiff.
Contributed by Elvis Fans Cookbook II (Tennessee)
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