+for the cake
°1 cup salted butter, 2 sticks
°1 cup of water
°Half a cup of unsweetened cocoa powder
°1 cup brown sugar
°2 teaspoons of vanilla extract
°2 cups all-purpose flour, spooned and flat
°1 cup granulated sugar
°Half a teaspoon of salt
°1 teaspoon of baking soda
°Half a cup of sour cream
°2 large eggs
°1/2 cup salted butter, 1 stick
°A quarter cup of unsweetened cocoa powder
°6 tablespoons of sour cream
°1 tsp of vanilla extract
°3 and 1/2 cups of powdered sugar
Preheat oven to 350°F. Line a jelly roll tray with parchment paper or spray with nonstick spray.
In a medium or large saucepan, add 1 cup butter, 1 cup water and 1/2 cup cocoa. Bring to boil on medium-high heat. Time it boils, remove it from heat.
Let it cool for a minute or two, then add the brown sugar and 2 teaspoons of the vanilla.
Meanwhile, in a medium bowl, mix 2 cups flour, 1 cup granulated sugar, salt and baking soda.
Add the dry ingredients to the skillet. (Then wipe out the bowl and put it back in your cupboard.)
Mix well, then add 1/2 cup sour cream and the egg. Mixing well to all lumps are gone.
Pour the batter into the prepared pan and spread it evenly around the sides.
Bake at 350 for 18-20 minutes* (check times below), until a toothpick inserted into the center comes out with no wet batter on it. The sides of the cake should start to pull away from the edge of the pan. Don’t overcook!
Meanwhile, prepare the cream. Clean out the pan you used for the batter** and add a stick of butter and 1/4 cup of cocoa. Stir over medium heat until boiling, then remove from heat.
Add 6 tablespoons of sour cream and 1 teaspoon of vanilla extract.
Use a whisk to mix the powdered sugar. If the cake is not done when the frosting is done, stir it occasionally to break up the hard crust on top.
When the cake is done, remove it from the oven and let it cool for 15-20 minutes. Spread the icing on the cake.
Serve it with milk. No seriously.