Every family has its own cherished dessert recipe, and for me, it’s Betsy’s Chocolate Fudge Cake. This recipe has a special place in my heart as it brings back fond memories of my childhood. Betsy, my dear grandmother, used to bake this cake for our family gatherings, and oh boy, did it steal the show every single time! Betsy’s cake is not just any chocolate cake. It’s a perfect blend of rich, moist chocolate cake and creamy, melt-in-your-mouth fudge frosting. The deliciousness doesn’t end there. The secret ingredient, sour cream, adds an extra layer of moistness and a subtle tanginess that balances out the sweetness of the chocolate. I’ve seen many chocolate cakes in my life, but none have come close to Betsy’s. Every bite is a trip down memory lane, and I can’t help but feel nostalgic every time I bake it. Over the years, I’ve received countless requests to share this recipe, and I believe it’s finally time to unveil the secret. This cake is more than just a dessert; it’s a celebration of family, love, and tradition. So grab your apron, and let’s get baking!
Ingredients
- 3 sq. unsweetened chocolate
- 2 1/4 c. sifted flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 c. butter
- 2 1/4 c. packed light brown sugar
- 3 eggs
- 1 1/2 tsp. vanilla
- 1 c. sour cream
- 1 c. boiling water
Baking Instructions
- Melt chocolate in small bowl over hot water; cool.
- Grease and flour 2 to 3 (9-inch) cake pans.
- Sift flour, baking soda and salt onto wax paper.
- Beat butter until soft in large bowl.
- Add brown sugar and eggs; beat with mixer at high speed until light and fluffy (5 minutes).
- Beat in vanilla and chocolate.
- Stir in dry ingredients, alternating with sour cream.
- Beat well with wooden spoon after each addition.
- Stir in boiling water (batter will be thin).
- Pour into pan and bake at 350° for 35 minutes. Cool pans on rack for 10 minutes; turn out on racks.
- Cool completely and ice with Chocolate Fudge Frosting.
Calorie: 600
Total cooking time: 1 hour 10 minutes
Difficulty level: Intermediate
The Start of the Choco-licious Journey
Here I am, standing in my kitchen, apron on, ready to dive deep into the making of Betsy’s Chocolate Fudge Cake. I’m not a professional baker, but I’ve got spirit and a deep love for anything with chocolate. I should probably also mention that I have a tendency to go a bit overboard with baking. But hey, what’s life without a little sugar, right?
The Unveiling of the Ingredients
In front of me are the ingredients, all waiting patiently to be transformed into something magical. They include 3 sq. unsweetened chocolate, 2 1/4 c. sifted flour, 2 tsp. baking powder, 1/2 tsp. salt, 1/2 c. butter, 2 1/4 c. packed light brown sugar, 3 eggs, 1 1/2 tsp. vanilla, 1 c. sour cream, and 1 c. boiling water. I’m telling you, the sight of all these ingredients together is enough to make my heart flutter with excitement.
The Chocolate Melting Show
First things first, I had to melt the unsweetened chocolate in a small bowl over hot water. Watching chocolate melt is probably one of the most satisfying things in this world. It’s like watching a tiny show where the chocolate is the star, slowly transforming from a solid to a glossy pool of deliciousness.
The Greasing and Flouring Dance
Next, I had to grease and flour the cake pans. Now, this might sound easy, but trust me, it’s a dance of its own. You’ve got to get the balance just right. Too little and your cake might stick, too much and you’ve got a floury mess on your hands.
The Thrilling Beat of Butter and Sugar
After sifting the flour, baking powder, and salt onto wax paper, it was time to beat the butter until soft. Then, I added the brown sugar and eggs. Beating this concoction at high speed until it was light and fluffy took me a good 5 minutes, but oh boy, was it worth it! It looked so creamy and luscious that I had to stop myself from dipping my finger into it.
The Grand Mixing Finale
Finally, it was time for the grand finale. I beat in the vanilla and chocolate, and then stirred in the dry ingredients, alternating with sour cream. It was a beautiful ballet of flavors, each ingredient taking a turn to shine. Oh, and let’s not forget the boiling water. It made the batter thin, but trust me, it’s all part of the magic.
The Baking Symphony
Pouring the batter into the pan and baking it at 350° for 35 minutes was like waiting for the climax of a symphony. The aroma filling the kitchen was heavenly, making the wait even more torturous. After cooling the pans for a bit, I turned them out on racks to cool completely.
The Icing on the Cake
The last step, of course, was icing the cake with Chocolate Fudge Frosting. Now, this is the part where I usually turn into a five-year-old, smearing icing everywhere and having a grand time. But I remembered I’m an adult, so I gracefully spread the icing, adding the perfect finishing touch to Betsy’s Chocolate Fudge Cake.
So there you have it, my friends, my journey to baking the perfect Chocolate Fudge Cake. It was filled with fun, laughter, and a whole lot of love. Because let’s face it, baking is love made visible, and this cake was my heart on a plate. Now, who’s ready for a slice?
