Chocolate Ecstasy Cake

This is very special occasion cake, because its so rich and decadent and therefore incredibly delicious! Chocolate nirvana! It was on the favorites list for birthday cake when the kids were little. It also made an appearance at many family gatherings. It feeds a small army because it’s so rich, most everyone can only eat a small piece! But you must get the right cake pan. Scroll down to the bottom and see” note to cooks”  Also, everything is mixed by hand, I love that! It feels like less work when don’t have to drag out the machinery!

        Cake:

  • 2 cups of flour
  • 2 cups of granulated sugar
  • 1 tsp of baking soda
  • 1/2 tsp of salt
  • 1 tsp of vanilla extract
  • 2 eggs
  • 1/2 cup of sour cream
  • 2 sticks of butter
  • 1 cup of water
  • 4 Tbs of cocoa powder
  • 1 1/2 Tbs of rum

         Icing:

  • 1 box of powdered sugar (16 oz)
  • 1/8 tsp of salt
  • 1/2 cup of sour cream
  • 1 stick of butter
  • 1/4 cup of brewed coffee
  • 4 Tbs of cocoa powder
  • 1 tsp of vanilla

    Directions:
    Preheat oven to 350°

Grease your pan with a little butter and set aside. In a large mixing bowl, combine the flour, sugar, baking soda and salt.DSC05760In another large bowl, stir together the vanilla, eggs and sour cream and combine with the flour mixture. Stir unit well mixed.DSC05762In a medium saucepan over low heat, add in the butter, water, coco powder and the rum, stir and cook until the butter is melted and then stir into the above mixture. Keep stirring until the batter is very smooth.DSC05767DSC05769DSC05773Then pour into your prepared pan and bake for 25-30 minutes.DSC05779While the cake is baking, make your icing because you’ll pour it over the cake as soon as it comes out of the oven.
In a large bowl, stir together the powdered sugar and salt. Then, in a medium saucepan over low heat, add the sour cream, butter, coffee, cocoa powder and vanilla. Stir until the butter is melted and all is combined, then add to powdered sugar and stir until very smooth, no lumps. Pour the icing over the hot cake right out of the oven. Let cool completely before serving. To serve, cut into small pieces and decorate with whipped cream if you like. I know you’ll loves this cake!DSC05806Note to cooks: The right size pan for this cake is 10 x 15 with 1″ sides, I bought mine at Walmart and it came with a lid for easy transport. When you’re pouring the icing on top, it may feel like it won’t fit, not to worry, it does perfectly.

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