Chocolate Fudge Layer Cake

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: This is a new recipe I've tweaked a bit over the past few weeks.  It is very similar to my Chocolate Velvet Cake, but much easier to put together and less expensive since it uses cocoa instead of semisweet chocolate.  It goes together quickly and bakes up very high and remains moist for days!

Chocolate Fudge Layer Cake

2 ¼ cups All Purpose Flour
1 ½ teaspoons Baking Soda
1 teaspoon Baking Powder
¾ cup regular Cocoa (not Dutch Processed)
1 cup Hot Coffee or Boiling Water
1 cup Granulated Sugar
1 cup Light Brown Sugar
1 cup Vegetable Oil
3 Large Eggs, room temperature
1 cup Sour Cream, room temperature
1 teaspoon Vanilla Extract

Preheat oven to 325 F.  Grease three 8 inch pans, line with waxed paper, the grease paper and flour pans.

Combine cocoa, coffee or water and ¼  cup granulated sugar.  Stir until smooth; cool to room temperature.

Sift together flour, baking soda, baking powder, brown sugar and remaining granulated ¾ cup granulated sugar.

Add eggs, oil and cocoa mixture.

Mix on low until combined, then mix at medium speed for two minutes, scraping bowl frequently.

Stir in sour cream and vanilla.

Divide batter between pans and bake until cakes test done with tester.  

Cool 5 minutes, them remove from pans and wrap completely in plastic wrap until ready to use.



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