Ingredients
10 tablespoons butter (no substitutes), softened
1 cup packed brown sugar
3 eggs
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
3/4 cup sour cream
1/4 cup finely chopped nuts
SOUR CREAM FROSTING:
3/4 cup butter, softened
5 cups confectioners’ sugar
1/3 cup sour cream
1 1/2 teaspoons vanilla extract
CHOCOLATE GLAZE:
4 (1 ounce) squares semisweet or unsweetened chocolate
2 tablespoons butter
Directions
In a mixing bowl, cream butter and brown sugar. Add the eggs; one at a time, beating well after each addition. Combine the dry ingredients; add to the creamed mixture alternately with sour cream. stir in nuts. Spread into two greased and floured 8-in. round baking pans.
Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
For frosting, in a mixing bowl, cream butter and confectioners’ sugar. beat in sour cream and vanilla. Spread between layers and over top and sides of cake.
In a microwave or heavy saucepan, melt chocolate and butter. Cool for 2 minutes; spread over top of cake, allowing some to drip down the sides.
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