Best Ever Chocolate Cake

Good morning! I hope you enjoy the following recipe. I received an invitation from Better Homes & Gardens to purchase their new cookbook. In the envelope, there were three free recipes. One of them was for this cake.

Last Thursday evening, my Ladies group had a meeting, and I baked this cake to take with me. Not much was eaten by the ladies (why are we so shy about eating in front of other women?), so I brought the remainder home and it is now GONE! The recipe does make three layers, but in the pictures that follow, you'll only see two of them. The third layer was saved for my family. Some of that is still in the fridge.

Best Ever Chocolate Cake

3/4 cup butter

3 eggs

2 cups all purpose flour

3/4 cup unsweetened cocoa powder

1 teaspoon baking soda

3/4 teaspoon baking powder

1/2 teaspoon salt

2 cups sugar

2 teaspoons vanilla

1 1/2 cups milk

1. Allow butter and eggs to stand at room temperature for 30 minutes. Lightly grease the bottoms of three 8 x 1 1/2 inch round cake pans. Line bottoms of pans with waxed paper. Grease and lightly flour waxed paper and sides of pans. Set pans aside. (I simply sprayed cooking spray on the inside of the cake pans, and it worked just fine.)
2. Preheat oven to 350 degrees. In a medium bowl, stir together flour, cocoa powder, baking soda, baking powder, and salt; set aside.
3. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed for 3 to 4 minutes or until well mixed. Scrape side of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla.
4. Alternately add flour mixture and milk to butter mixture, beating on low speed just until combined, after each additioin. Beat on medium to high speed for 20 seconds more. Spread evenly into prepared pans.
5. Bake for 30 to 35 minutes, or until a wooden toothpick comes out clean. Cool cake layers in pans for 10 minutes. Remove from pans. Peel off waxed paper (if used). Cool completely on wire racks.
6. Prepare chocolate frosting; fill and frost cake layers. If desired, top with chocolate curls and candied nuts. Store cake in the refrigerator. Makes 12 to 16 servings. (sure it does!!)

Chocolate Frosting

12 ounces semisweet chocolate chips

1/2 cup butter

8 ounces sour cream

4 1/2 cups powder sugar (about 1 pound)

1. In a large saucepan, combine the chocolate chips and butter; heat on low until melted, stirring often. Cool for 5 minutes.
2. Stir in the sour cream.
3. Gradually add 4 1/2 cups of powdered sugar, beating on medium speed until mixture is smooth.
4. Grab a tall glass of milk or a cup of coffee, cut yourself a nice big slice, and enjoy!

Silly boy!

Hey, brother, are you going to save any for me?!?!

Have a great Tuesday!