Sandy's Chocolate Cake
"I held this velvety, rich cake on my lap during the 4-1/2 hour drive to the Greatest Cocoa Cake Contest at the Pennsylvania Farm Show last January," recalls Sandy Johnson, who lives on a dairy farm near Tioga. "By the time we got to the judges table, I was almost too tired to care if I won." But win she did! Topping 59 other entries, Sandy's impressive layer cake with creamy frosting took first place!
"I held this velvety, rich cake on my lap during the 4-1/2 hour drive to the Greatest Cocoa Cake Contest at the Pennsylvania Farm Show last January," recalls Sandy Johnson, who lives on a dairy farm near Tioga. "By the time we got to the judges table, I was almost too tired to care if I won." But win she did! Topping 59 other entries, Sandy's impressive layer cake with creamy frosting took first place!
- 1/2 teaspoon salt
- 4 eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- frosting:
- 1 tablespoon baking soda
- 1 cup butter softened
- 1/2 cup butter cubed
- 3 cups brown sugar packed
- 2-2/3 cups all-purpose flour
- 3/4 cup baking cocoa
- 1-1/3 cups sour cream
- 1-1/3 cups boiling water
- 3 ounces unsweetened chocolate chopped
- 3 ounces semisweet chocolate chopped
- 5 cups confectioners' sugar
- chocolate curls and decorations optional
- Carbohydrate 233.957149212205 g
- Cholesterol 263.950566996684 mg
- Fat 90.7896731354216 g
- Fiber 4.67033438791377 g
- Protein 9.42186444919648 g
- Saturated Fat 56.3369389718107 g
- Serving Size 1 1 - (427g)
- Sodium 928.896106414664 mg
- Sugar 229.286814824291 g
- Trans Fat 6.42404333545281 g
- Calories 1723 calories
Step-by-step
- In a bowl, cream brown sugar and butter until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Beat in vanilla.
- Combine the flour, cocoa, baking soda and salt; add alternately with sour cream to creamed mixture.
- Mix on low just until combined.
- Stir in water until blended.
- Pour into three greased and floured 9-in. round baking pans.
- Bake at 350° for 35 minutes.
- Cool in pans 10 minutes; remove to wire racks to cool completely.
- For frosting, in a small saucepan, melt butter and chocolates over low heat.
- Cool for several minutes.
- In a bowl, combine the confectioners' sugar, sour cream and vanilla.
- Add chocolate mixture and beat until smooth.
- Spread frosting between layers and over top and sides of cake.
- Top with chocolate garnishes if desired.
- Store in the refrigerator.
Sandy's Award-Winning Chocolate Cake: A Recipe for Success
The aroma of rich, dark chocolate always brings back a flood of memories for me. This particular scent, however, is inextricably linked to the Pennsylvania Farm Show, a chaotic yet exhilarating experience I’ll never forget. It all started with a seemingly simple idea: enter the Greatest Cocoa Cake Contest. Little did I know, this decision would lead to an unforgettable journey, a hilarious misadventure, and a first-place ribbon I still can’t quite believe.
The drive itself was… eventful. Picture this: me, clutching my precious, three-layered chocolate masterpiece, carefully balanced on my lap for a grueling four and a half hours. Every bump in the road felt like a potential disaster. I swear, I aged ten years in those few hours! My hands were sweating; the car was filled with the heavenly, yet slightly nerve-wracking, scent of chocolate. By the time we arrived, I was a mess! Hair a fright, clothes slightly rumpled, and more than a little bit exhausted. Honestly, I was so drained, the thought of facing the judges almost seemed secondary to the sheer relief of finally reaching the destination.
But then, something amazing happened. Amidst the buzz and the excitement of the contest, the judges announced the results. And there it was, my name, in first place! The shock, the elation, the sheer disbelief – it was overwhelming. All that stress, all that anxiety, all that careful maneuvering of my precious cargo… it had all been worth it. This wasn't just about winning a ribbon; it was about proving to myself that I could accomplish something truly remarkable. It was a testament to the power of perseverance, a testament to the joy of baking, and a testament to the unexpected rewards of taking a chance.
The recipe itself is surprisingly straightforward, a testament to the fact that sometimes the simplest things are the most rewarding. The secret, I believe, lies in the quality of the ingredients. Use good chocolate, rich butter, and fresh eggs. Let the aroma fill your kitchen as you bake. And remember that the process of creating something beautiful is just as rewarding as the end result. This cake isn’t just a dessert; it’s a story, a memory, a symbol of triumph that continues to bring a smile to my face. Each bite is a reminder of that stressful, hilarious, and ultimately triumphant day.
I hope you enjoy making (and eating!) this recipe as much as I enjoyed creating it and sharing the story of its amazing journey to victory. It’s not just a cake; it’s a memory made delicious, and I can't wait to hear about your own experiences baking this prize-winning treat.
Remember to take your time, savor the process, and enjoy every moment. Baking is as much about the journey as it is about the destination, and this cake is a perfect example of that truth.
Happy Baking!
