Rosie's Fudge Cake

• servings: Serves 12

Ingredients

FOR THE CAKE:

4 ounce chocolate, baking

2 cups sugar white

1 1/2 cups all-purpose flour All Purpose sifted

3/4 teaspoon baking soda

1/2 teaspoon Salt

1 cup Strong brewed coffee or 5 tsps instant coffee dissolved in one cup hot water

1/2 cup sour cream light room temp

1/2 cup vegetable oil

2 large egg room temp

FOR THE FROSTING:

8 ounce chocolate, baking

1 can (12 oz) minus 1 tbs Evaporated milk

2 cups sugar white

Directions

Preheat the oven to 345. Lightly greases two 8-inchh layer cake pans with vegetable oil or butter, or line them with parchment circles or inserts.

Melt the chocolate in the top of a double boiler placed over simmering water, then turn off the heat.

Sift the sugar, flour, bakingg soda and salt together in a large mixing bowl.

In a separate bowl, blend the hot coffee, sour cream, and vegetable oil with a whisk.

With the mixer on low speed, add the coffee mixture in a stsream to the dry ingredients and mix until blended, about 35 seconds. Stop the mixer to scrape the bowl sevveral times with a rubber spatula.

Add the eggs one at a tie and mix onn medium low speed after each addition until smooth about 14 seconds. Scrape the bowl each time. Add the chocolate and mix until the batter is uniform in color, about ten seconds more.

Divide the batter evenly between the prepared pans and place them on the center rack of the oven.

Bake until the cake springs back to the touch and a tester inserted in the center comes out dry (do not wait for a crust to form), 35 to 38 minutes.

Cool the layers in the pans on a rack before frosting.

FOR THE FROSTING:

Melt the chocolate in the top of a double boiler placed over simmering water. Cool slightly.

Blend the evaporated milk and sugar in a blender on medium speed for 2 seconds.

Add the chocolate to the sugar mixture in the blender and blend on high speed until the frosting is thick and shiny, aboout 1 - 1 1/2 minutes. The mixtures sound will change when the frosting has thickened.

Spoon the frosting into a bowl and allow it to set at room temperature for 30 minutes. Then cover the bowl with plastic wrap and allow the frosting to set for 1 hour more before frosting. Do not refrigerate the frosting, even if you don't plan to use it for several days.

Notes

Best to give yourself plenty of time for the icing to cool/set-- even make it the day before.