Stephanie's Cake

Butter Cake

1 Pkg. Duncan Hines White cake mix (or yellow, if you have it on hand, white is better if you are coloring the marble part)

1 C. milk at room temp.

1/2 C. real butter, melted (I usually put milk & butter in microwave & heat them together. It is OK if milk gets hot.

3 extra large eggs, room temp (if right from frig, put in bowl of hot water to warm slightly--it makes your cake rise more)

2 tsp. real vanilla

1 C. (or more) real chocolate chips or 8 OZ semi sweet chocolate, melted. I use Ambrosia or Ghiardelli.

Add cake mix to milk & butter and add eggs & vanilla. Don't put eggs in first with hot milk or they will scramble! Put eggs on top of cake mix in bowl. Mix until very thick & creamy & well blended, around 3 minutes on med. mixer speed. Remove about 1 1/2 C. batter to separate bowl. Add melted chocolate to larger portion & stir until blended.

You can bake in layers--I used 2 9" pans for Natalie's cake or 3 8" pans or a 13 X 9. I line with waxed paper and do not grease sides of pan. Divide chocolate batter between pans then drop plain batter over in spoonfuls. Swirl lightly & bake at 325 of using dark or glass pans, 350 if shiny pans, until slightly pulls away from pan & set in center.

After you take the cakes out of the oven, let cool a few minutes then poke with a fork all over top of cake about 1" apart. Using a pastry brush, brush Chocolate syrup (like the kind used in coffee drinks--I use Toriano Chocolate Milano from Smart & Final) all over cake. You don't want to soak it, just add moisture to the layers. Let cool in pans, then turn out & cool completely. If you brush too much syrup the layers will crumble so better to be frugal & add more than have cake mush.

Even layers if necessary & frost generously with Chocolate sour cream frosting below. Best served at room temp. although some people like cold cake, I am not a fan.

Chocolate sour cream frosting

This recipe makes a lot of frosting so you can use a thick layer. If you don't want it so thick, leftover freezes beautifully. Just thaw in frig & remix before using. Tastes just like it did fresh. (If you get a craving for chocolate & need a quick fix--a spoonful of frozen frosting is divine--tastes better if no one sees you eating it!)

2 C. good quality semi sweet chocolate (see above for my preferences)

1/2 C. real butter

1 C. sour cream

2 tsp. vanilla

1/2 tsp salt (do not omit--adds the perfect dimension to chocolate)

5 1/2 cups powdered sugar, sifted after measuring if needed

Melt chocolate & butter together. Let cool slightly, then add sour cream, vanilla & salt. Blend until combined then add 1/2 of powdered sugar. When well mixed, add balance of sugar. If it is too thick, add a tablespoonful of sour cream. You want a creamy but fairly stiff consistency so you can swirl on sides & top. The more you beat it, the lighter it becomes. I like mine dark so stop when it is all combines smoothly.