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Champion Chocolate Cake Recipe
Champion Chocolate Cake Recipe
Read reviews (2)
After spreading creamy butter frosting over this easy from-scratch cake, I formed a sweet Olympics logo on top with colorful M&M;'s. The kids clamored for pieces with the candy, but every bite of this cake is moist and delicious. -Therese Judge, Westminster, Maryland
2- Prep: 30 min. Bake: 25 min. + cooling
- Yield: 16-20 Servings
Ingredients
- 1/2 cup butter, softened
- 2-1/4 cups packed brown sugar
- 3 eggs
- 3 ounces unsweetened chocolate, melted and cooled
- 1-1/2 teaspoons vanilla extract
- 2-1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup (8 ounces) sour cream
- 1 cup boiling water
- FROSTING:
- 1/2 cup butter, softened
- 4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 4 to 6 tablespoons milk
- 14 to 16 each each plain blue, yellow, black or brown, green and red M&M;'s
Directions
- In a bowl, cream the butter and brown sugar. Add eggs, one at a time beating well after each addition. Beat in the chocolate and vanilla. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Whisk in water until smooth. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert onto a wire rack to cool completely.
- For frosting, combine butter, confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Frost sides and top of cake. With a glass (about 2-1/4-in. diameter), outline five interlocking circles on frosting. Use M&M;'s in order listed to cover each circle with a single color. Yield: 16-20 servings.
Nutritional Facts 1 serving (1 piece) equals 378 calories, 14 g fat (8 g saturated fat), 65 mg cholesterol, 307 mg sodium, 62 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Champion Chocolate Cake in Taste of Home August/September 2000, p37
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