I’ve been holding off on posting this recipe, because just looking at it makes me start to drool.  I’m going to try to post this without giving in to the urge to make it….but let’s just say that there might be pictures of this sooner rather than later.

First, let me say that this is not a cake for the faint of heart.  This is a rich, sweet, over-the-top chocolate cake.  The frosting is right on the line between insanely rich frosting and fudge.  It also happens to be quite easy to make.  This was my favorite birthday cake growing up, and when I was in college in Texas both my grandma and my mom sent it to me (it travels amazingly well) via USPS.  I was oh so popular on the days when those packages arrived!  My grandma always made this cake when we came to visit, and then insisted that we eat it as soon as we got there (even if it was 2am; you can see where my love of food comes from).  Now my husband makes it every year for my birthday.

Be careful…the frosting and the cake are both made on the stove-top, and they’re both so luscious and tasty that I often burn myself trying to lick the spoon and pan.   So, try to be patient – but don’t let any of that chocolate go to waste, either!

If you’re not lactose intolerant, serve with a big glass of cold milk! 

Grandma Sally’s Chocolate Cake
For the Cake:
1/2 lb butter
1/2 cup sour cream
1 cup water
4 Tbs. cocoa
2 cups flour
2 eggs
2 cups sugar
1 tsp baking soda

Combine butter, water and cocoa in a saucepan until boiling.  Remove from heat.  Add sour cream and sugar.  Beat eggs lightly.  Temper (slowly adding small amounts of the hot liquid to the eggs; then add to chocolate mixture.  Add baking soda and flour (whisk, whisk, whisk!).  Stir to combine. 

Pour batter into a 9×13 pan.  Bake 30-35 min at 350 degrees.

For the frosting:
1 stick of butter
4 Tbs. cocoa
7 Tbs. milk
1 lb confectioners sugar
1/2 tsp. vanilla

Combine butter, cocoa, and milk in saucepan.  Bring to a gentle bubble, stirring constantly.  Remove from heat.  Add sugar and vanilla; beat until smooth (more whisking).  Immediately pour onto hot cake.

*Cake may flatten a little if you pour the hot frosting immediately over the hot cake.  If you let the cake sit for about 5 minutes before frosting, most of the steam will be out of the cake and it shouldn’t flatten too much.