Erma's Best Cocoa Cake 1 cup butter or margarine 3 cups lightly packed brown sugar 4 eggs 2 tsp vanilla 3/4 cup unsweetened cocoa 3 tsp baking soda 1/2 tsp salt 3 cups sifted flour 1 1/3 cups sour cream 1 1/2 cups boiling water Grease and flour 3 9" cake pans. In large mixing bowl, cream butter until smooth. Add brown sugar and eggs. With electric mixer on high speed, beat until light and fluffy. On low speed, beat vanilla, cocoa, baking soda and salt. Add flour alternatly with sour cream. Beat on low speed until smooth. Pour in boiling water. Stir with spoon until blended. Pour into prepared pans and bake at 350 degrees for about 35 minutes or until done. Cool completly. Carmel Cream Frosting 3 cups (1 1/2 pints) heavy whipping cream 1 cup firmly packed light brown sugar 2 Tbls butter 1 tsp vanilla 1) Have ready a heavy saucepan no more than 6 to 7" in diameter, a bowl (wider than the saucepan) filled with cold water. 2) Pour 1/2 cup cream into saucepan resting bulb of candy thermomentor in liquid. Add sugar and butter and stir over low heat until sugar disolves and mixture boils. Boil without stirring until 238 degrees. Remove immedietly and place bottom of pan in bowl with water. Let cool to lukewarm (about 110 degrees) 3) Beat remaining 2 1/2 cups cream and vanilla in large bowl with mixture on medium speed until soft peaks form when beaters are lifted. Stir about 1/2 cup cream into carmel, then another 1/2 cup. Add carmel to remaining whipped cream and beat a few seconds until stiff. Use immedietly or cover and refrigerate up to 2 days. Rewhip before using. Erma Hebdon Bountiful, UT |