Chocolate Cake with White Cooked Icing

I was out of graham crackers, so I could not make a cheesecake! I decided to make a chocolate cake, but was also out of powdered sugar for a good icing!  I made the boiled icing mixture that my family uses for Red Velvet Cakes and it turned out great!  I used the chocolate cake recipe on the Swans Down Cake Flour box…homemade! YUMMMM

Simple Chocolate Cake by Swans Down Cake Flour

3 oz unsweetened Chocolate, melted

1 stick unsalted butter

2  1/4 cups light brown sugar, packed

3 eggs

1  1/2 tsps vanilla extract

2 tsps baking soda

1/2 tsp salt

2  1/4 cups sifted Swans Down Cake Flour

1 cup sour cream

1 cup boiling water

Preheat oven to 350 degrees F.  Butter and lightly flour 2 – 9 inch layer pans (I used 1 – 10 inch pan).  Sift Swans Down Cake Flour, then lightly spoon 2  1/4 cups cake flour into measuring cup.

Cream butter until smooth in large bowl.  Add brown sugar and eggs.  Beat with mixer until light and fluffy.  Beat in vanilla extract and chocolate, then baking soda and salt.  Add flour alternately with sour cream, beating until smooth.  Pour in boiling water, stirring with spoon until blended (I used lowest speed on my Kitchen Aid stand mixer for this step)…batter will be very thin.

Pour into prepared pan(s).

Bake approximately 30 minutes or until tester inserted into cake comes out clean.  Cool in pans approximately 10 minutes.

Alternate Method:  One 13x9x2 inch sheet cake or cupcake pans.

Icing (use this link for icing)

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