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A wonderful devil's food-like chocolate cake with a rich, creamy chocolate frosting.
Heat oven to 350°F. Grease and flour 13x9-inch baking pan; set aside.
Combine sugar and 1/2 cup butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add milk, 2 ounces melted chocolate, eggs and vanilla; continue beating until smooth. Add flour, baking soda and salt; beat at low speed until well mixed. Add boiling water; continue beating until smooth.
Pour batter into prepared pan. Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool completely.
Place 1/2 cup butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Gradually add powdered sugar, cocoa and salt alternately with whipping cream and 1 ounce melted chocolate, scraping bowl often and beating well after each addition. Stir in corn syrup. Frost cooled cake.
Dietary Fiber: 3g
I made this cake on Fathers Day and it was the best Chocolate Cake I have ever made. The texture was very moist and it tasted very good I did substitute the sour milk with buttermilk. I will using this recipe for years to come;-)
I rated the recipe as good if you follow the ingredients. In order to make the recipe excellent I added 1 cup of butter instead of 1/2, and instead of sour milk I added buttermilk. This made the cake very moist and my family loves it.
It is not tasty too much and I don't like it's texture!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/426
© 2015 Land O'Lakes, Inc.
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance?
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance? More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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