Chocolate Encore Cake

Karen Sokol

Big, moist, three layer, fudgy cake. It was my brother, Steve’s, favorite cake. It was also a Tingey Hall birthday cake special with roommates. This is the recipe I made from the time I made cakes in Covina until I was married and had Steve and Bob. We were living on Brady Buck, in our first house, when Charlie found out package cake mixes are more moist and to his liking. A chocolate cake was served for dessert at a Primary in service meeting he was attending. He asked for the recipe because it was so moist and good. Even the frosting was exceptional. The recipe was Betty Crocker's Devils Food cake mix with canned frosting. Cake mixes are easier so I have been making them ever since.

Sift together and set aside:

2½ c. flour

1½ tsp. soda

1 tsp. salt

1 c. nuts, optional

Add:

2 c. sugar

3/4 c. butter, creaming well

Blend in:

5 eggs

Stir in 4 squares chocolate, melted

Combine:

1 c. sour cream

1/3 c. water

1 tsp. vanilla

Add alternately with dry ingredients. Blend well

Turn into three 9" round cake layer pans, well greased and floured.

Bake at 350 degrees for 18 to 22 minutes.

Cool and frost with Brown Sugar Chocolate Frosting: (double recipe for this 3-layer cake)

Combine in a saucepan:

1/2 c. brown sugar

1/2 c. water

2 T. butter

Cook to soft-ball stage (236 degrees.) Remove from heat.

Add:

2 squares (2 oz.) unsweetened chocolate, stir until melted.

Blend in:

2 c. confectioners' sugar

1/8 tsp. salt alternately with

1/4 c. evaporated milk or cream, beat well

Add:

1 tsp. vanilla.

Thin with milk if necessary. Beat.