Dabbling in Decadence: A Magelby's Knock It Off Cake
One weekend in August of last year, I attempted to bake a Magelby's cake as a Thank You gift for a wonderful friend, who is also a trusted referral source. I wrote about the experience and while the finished product didn't quite pass muster, it was still very tasty.
Not one to repeat the performance, I know when to knock it off with a knockoff. Here is the recipe for those of you, (Kathy Streib comes to mind) who loves chocolate on chocolate cake. The result is a 2-layer chocolatey concoction of pure decadence!
Combine in a saucepan the folloing ingredients | Bring to a boil
1 1/4 cups water
1/2 cup Hershey coacoa
1 1/4 cups of butter
In a large bowl, add & mix together:
2 1/2 cups of flour
2 1/2 cups of sugar
3/8 teaspoon of salt
In a separate bowl, mix:
3/4 cup of sour cream
1 1/4 teaspoon baking soda
3 eggs
Pour boiling chocolate mixture over flour mixture. Scrape the sides & bottom of bowl. Slowly add sour cream mixture. Add eggs one at a time.
Bake in greased pan at 350 degrees for 55 minutes.
Frosting:
2 1/2 cups of powdered sugar
1/2 cup of soft butter
1 teaspoon of vanilla
3/8 cup Hershey cocoa
5 tablespoons of milk
Mix well, so there are no lumps.
Take cakes out of oven and allow to cool. Put in freezer, take out when ready to frost, apply while they are still hard, it spreads much easier.
Enjoy!
***Thanks to Heather for sharing the recipe.***
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