TRIPLE CHOCOLATE FUDGE CAKE How can you go wrong with a combination of chocolate cake, filling and glaze? Preheat oven to 350 °F | Two 9-inch rond cake pans, greased and floured CAKE 2 1/4 cups cake and pastry flour or 2 cups all-purpose flour 2 teaspoons baking soda 1/2 teaspoon salt 1/2 cup butter, softened 2 1/4 cups packed brown sugar 3 eggs 1 1/2 teaspoons vanilla 3 squares (each 1 oz/28 g) unsweetened chocolate, melted and cooled 1 cup sour cream 1 cup boiling water

FILLING
1/2 cup butter, softened
3 to 3 1/2 cups confectioner's sugar, sifted
1/3 cup light (10%) cream
2 squares (each1 oz/28 g) unsweetened chocolate, melted and cooled

GLAZE
4 squares (each 1 oz/28 g) unsweetened chocolate
2 tablespoons strong brewed coffee
3 tablespoons butter, softened

CAKE: Combine flour, baking soda and salt. Beat butter, sugar and eggs on medium speed of electric mixer until light, about 5 minutes. Beat in vanilla and melted chocolate. Add dry ingredients alternately with sour cream, mixing lightly until smooth. Stir in boiling water. (Batter will be thin.) Pour into prepared pans. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes, then remove from pans and cool completely.

FILLING: Beat together all ingredients with electric mixer until light and fluffy. If necessary, add a little more confectioner's sugar or cream to make a spreadable consistency. Spread some of the filling between cake layers. Spread sides of cake with remaining filling. Refrigerate for 30 minutes.

GLAZE: Melt chocolate in coffee over low heat, stirring until smooth. Remove from heat. Gradually add butter, blending until smooth. Spread glaze over top of cake, letting it drizzle down sides. Let glaze set before cutting.

VARIATION: Omit coffee in the glaze, if desired.

Makes about 12 servings.

TIP: Don't be surprised that the batter is quite thin.

Preparation time: 30 minutes | Baking time: 35 minutes| Refrigeration time: 30 minutes | Freezing: excellent.

Robin Hood Baking Festival Cookbook