3/4 Cup unsweetened cocoa powder
1 Cup plus 2 Tablespoons boiling water
3/4 Cup unsalted butter (1 1/2 sticks)
2 1/2 Cups sugar
3 large eggs
1 1/2 Teaspoons vanilla
2 1/4 Cups flour
1 1/2 Teaspoons soda
3/4 Teaspoon salt
1 1/2 Cups sour cream
Ice Cream (Vanilla)
Preheat oven to 350 degrees. Grease 9 x 11 baking pan. Place cocoa in metal bowl. Gradually add water, stirring, cool. Using electric mixer, cream butter with sugar in large bowl. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Mix flour, soda and salt in bowl. Stir into butter mixture alternately with sour cream. Stir in cocoa mixture. Pour batter into pans and bake until tooth pick inserted in center of cake comes out clean, about 50 minutes. Cool slightly. Cut warm cake in squares, divide among plates. Top with scoops of ice cream and pour caramel sauce over top.
1 Cup Sugar
6 Tablespoons water
2 Teaspoons cream of tartar
1/2 Cup plus 2 Tablespoons whipping cream
1/4 Cup unsalted butter (1/2 stick)
Cook sugar, water and cream of tartar in heavy sauce pan over medium to low heat. Stir until sugar dissolves. Increase heat to medium high and cook without stirring until syrup turns deep golden brown, swirling pan occasionally. Remove from heat. Gradually add cream (will bubble vigorously) and stir until smooth. Add butter and whisk until melted. Can be made a day ahead, cover and refrigerate. Before serving warm over low heat.
Sauce is good over bread pudding or gingerbread.
This is a moist cake with a fabulous cream cheese frosting. We use the jars of carrot baby food instead of grated carrots because they are so easy and the cake is just as good, if not better! This is my son's all time favorite cake, and the most requested cake for a birthdays around our house... When Taylor was a toddler, he called it "chocolate mustards cake". Don't ask me how it got that name!
This is a recipe from Carolea, my mother's cousin! If you like pumpkin, you will enjoy this cake! It is a good option for Thanksgiving or Christmas!