This cake is extremely rich, but oh so good.
1 Cup butter
1 Cup water
4 T. heaping cocoa
Sift together the following:
2 Cups flour
2 Cups sugar
½ t. salt
Pour chocolate over dry ingredients, gently mix
In separate bowl combine the following:
2 Eggs, lightly beaten
1 t. soda -- dissolved in little water
1 t. vanilla
Combine with chocolate ingredients... then add
½ Cup sour cream
Gently mix. Do not over mix.
Can be baked how you like... cup cakes, 8.5 X11 pan, 8 or 9 in rounds, cookie sheet to get brownie like cakes... you decide. You an also decide how to bake it. The author of this cake could be anyone... *it is said that it is the Magleby’s Restaurant cake... and well... if you bake it at 325 for 50 to 60 minutes then you can call it that. Or you can bake at 375 for 20-40 minutes. This cake can also be called Texas Fudge... some people use sour cream (Magleby’s) or you can use buttermilk or regular milk with a tablespoon of vinegar, or just regular old milk.
Below I will also give you tips on making a basic buttercream / chocolate frosting recipe into a Magleby’s recipe. Basically, do it by hand. Let your butter sit out and become room temperature, then gently work the ingredients by hand and you have Lenora’s method. Others whip it.... and use the microwave to soften butter. You can also melt the butter and milk in a sauce pan and get yet another texas fudge like consistency. You decide!
Have fun, enjoy!
Frosting (PS, Magleby’s freeze the cakes before frosting)
1 cup butter -- let sit until room temperature
½ cup milk
3 T cocoa
3½ cup pd sugar
Alternate ingredients while stirring by hand with whisk or your favorite hard spoon