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Decadent Chocolate Comfort Cake

Decadent Chocolate Comfort Cake
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A rich and sweet chocolate cake recipe from our July 1985 "Great New England Cook" Deedy Marble from Ludlow, Vermont.

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For the Cake


    • 1 cup boiling water
    • 3 ounces unsweetened chocolate
    • 1/2 cup (1 stick) butter
    • 1 teaspoon vanilla extract
    • 2 cups granulated sugar
    • 2 eggs, separated
    • 1 cup sour cream
    • 1 teaspoon baking soda
    • 2 cups all purpose flour, sifted with 1 teaspoon baking powder


Preheat the oven to 350 degrees and grease and flour a 10-inch tube pan. Pour boiling water over chocolate and butter and let stand until melted. Stir in vanilla and sugar; whisk in egg yolks. Mix the sour cream with the baking soda and add to the chocolate mixture. Add flour and mix well. Beat egg whites until stiff and fold into the batter. Pour into pan and bake for 50 minutes, or until tester comes out clean. Cool and unmold. Frost when completely cooled.

For the Frosting


    • 2 tablespoons butter
    • 1/4 cup semisweet chocolate chips
    • 6 tablespoons heavy cream
    • 1 1/4 cups sifted powdered sugar
    • 1 teaspoon vanilla extract


Place ingredients in a heavy saucepan over low flame. Whisk until smooth. Cool before applying to cake.
Updated Saturday, February 11th, 2012

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