The Best Chocolate Cake

This is my favorite chocolate cake recipe. Whenever I make it, it always gets rave reviews. I use it with other icings, and as a base for fancier desserts. If I don't want a layer cake, I make it in a 9 by 13 inch cake pan (as shown here with Caramel Frosting).

7 minute frosting is one of my favorites too - we used to make it all the time when I was a kid - it was kind of fun to make too. It gives you a light fluffy frosting that is not too sweet. Don't try to make it on a humid day though - it will turn out grainy instead of fluffy.

Cake:
3 squares unsweetened chocolate
1/2 cup butter
2 1/4 cups light brown sugar
3 eggs
1 1/2 teaspoons vanilla
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup sour cream
1 cup boiling water

7 Minute Frosting:
2 egg whites
1 1/2 cups white or brown sugar
1/4 cup cold water
2 tablespoons corn syrup
1/4 teaspoon salt
1 teaspoon vanilla

Cake:
Preheat oven to 350 degrees F. Melt chocolate, either on the stove or in the microwave. Set aside.

Beat butter in large mixer bowl. Add brown sugar and eggs, and beat until light and fluffy, about 5 minutes. Add vanilla and melted chocolate, and beat to combine.

Combine flour, baking soda, and salt. Add to chocolate mixture gradually, alternating with sour cream. Beat after each addition.

Stir boiling water into the batter - the batter will be thin. Pour into two 9 inch round cake pans which have been greased and floured.

Bake for 35 minutes, until cake centre springs back when touched. Cool for 10 minutes. Remove from pans and cool completely.

7 Minute Frosting:
In top of double boiler, combine egg whites, sugar, water, corn syrup and salt. Cook over boiling water, beating with hand or rotary mixer, until it will stand in peaks, about 7 minutes.

Remove from heat, beat in vanilla. Fill and frost cooled cake.