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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

CHOCOLATE FUDGE CAKE Recipe

Brought to you by Inn & Spa at Cedar Falls

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Yield: 8 servings

Ingredients:
Cake:
½ cup butter
4 oz unsweetened chocolate, broken up
2½ cups flour
2¼ cups sugar
1 cup unsweetened cocoa powder
½ teaspoon baking power
2 teaspoons baking soda
1½ teaspoon salt
1½ cups sour cream
3 eggs
2 teaspoons vanilla extract

Frosting:
4 oz unsweetened chocolate broken up
½ cup solid vegetable shortening
½ cup butter softened
¼ cup sour cream 1/3 cup milk
2 teaspoons vanilla extract
¼ teaspoon salt
1 box (1 pound ) confectioners sugar
½ cup cocoa powder

Garnish
Whipped cream and berries

Instructions:
1. Heat oven to 350. Grease and flour two 9- inch
round cake pans.
2. CAKE: In a glass bowl melt butter and chocolate
together in microwave on high until melted and
smooth, 1 to 1-1/2 minutes stirring halfway
through. Set aside. Beat on slow speed the flour,
sugar, cocoa, baking soda, baking powder and salt
until blended.
3. Add sour cream, eggs, 1 cup water, chocolate
mixture and vanilla. Beat 30 seconds on low and
until dry ingredients are moistened. Increase to
medium, then beat 2 minutes. Pour into prepared
pans.
4. Bake for 40 minutes or until cake layers spring
back when pressed.
5. Cool layers in pans on rack 10 minutes. Remove
cakes to rack to cool.
6. FROSTING: In a small glass bowl, melt chocolate
in microwave on high for 1 minute. Stir until
smooth. Set aside. Beat shortening, butter, sour
cream, milk, vanilla, salt, 1 cup of the sugar and
the cocoa powder in a medium-size bowl until
creamy. Gradually beat in remaining sugar and
melted chocolate until thick and smooth.
7. Place a cake layer on pedestal. Spread with
about 2/3 cup frosting. Top with second layer;
spread with about 2/3 cup more frosting. Top with
remaining layer. Frost top and sides, swirling
decoratively. Garnish with whipped cream and
berries.