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Name: Sandy cake
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 cup butter softened; 3 cups packed brown sugar; 4 large eggs; 2 teaspoons vanilla extract; 2-2/3 cups all-purpose flour; 3/4 cup baking cocoa; 3 teaspoons baking soda; 1/2 teaspoon salt; 1-1/3 cups sour cream; 1-1/3 cups boiling. water; FROSTING:1/2 cup butter cubed; 3 ounces unsweetened chocolate chopped; 3 ounces semisweet chocolate chopped; 5 cups confectioners' sugar; 1 cup (8 ounces) sour cream; 2 teaspoons vanilla extract

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INGREDIENTS

1 cup butter softened
3 cups packed brown sugar
4 large eggs
2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
3/4 cup baking cocoa
3 teaspoons baking soda
1/2 teaspoon salt
1-1/3 cups sour cream
1-1/3 cups boiling. water
FROSTING:1/2 cup butter cubed
3 ounces unsweetened chocolate ; chopped
3 ounces semisweet chocolate ; chopped
5 cups confectioners' sugar
1 cup (8 ounces) sour cream
2 teaspoons vanilla extract

INSTRUCTIONS

Preheat oven to 350°. Grease and flour three 9-in. round baking pans.In a large bowl

cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with sour cream beating well after each addition. Stir in water until blended.Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.For frosting, in a metal bowl over simmering water, melt butter and chocolates; stir until smooth. Cool slightly.In a large bowl, combine confectioners' sugar, sour cream and vanilla. Add chocolate mixture; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.Yield: 16 servings

NOTES

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Sandy cake

1 cup butter softened
3 cups packed brown sugar
4 large eggs
2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
3/4 cup baking cocoa
3 teaspoons baking soda
1/2 teaspoon salt
1-1/3 cups sour cream
1-1/3 cups boiling. water
 FROSTING:1/2 cup butter cubed
3 ounces unsweetened chocolate chopped
3 ounces semisweet chocolate chopped
5 cups confectioners' sugar
1 cup (8 ounces) sour cream
2 teaspoons vanilla extract

Preheat oven to 350°. Grease and flour three 9-in. round baking pans.In a large bowl
 cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with sour cream beating well after each addition. Stir in water until blended.Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.For frosting, in a metal bowl over simmering water, melt butter and chocolates; stir until smooth. Cool slightly.In a large bowl, combine confectioners' sugar, sour cream and vanilla. Add chocolate mixture; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.Yield: 16 servings

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Nutrition

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Serving Size: 1 (3443g)
Recipe Makes: 1

Calories: 15671
Calories from Fat: 8417 (54%)

Amt Per Serving		% DV

	Total Fat 935.3g	1247 %
	Saturated Fat 576g	2880 %
	Monounsaturated Fat 255.7g
	Polyunsanturated Fat 38.4g
Cholesterol 3644.2mg		1121 %
Sodium 6057.7mg		209 %
Potassium 4090.1mg		108 %
Total Carbohydrate 1897.9g		558 %
	Dietary Fiber 47g	188 %
	Sugars, other 1850.8g
Protein 95.1g		136 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 15671

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