Best... Cake... Ever!

What do these ingredients have in common... besides the fact that they are all really unhealthy? :) They are the ingredients for the frosting of my favorite cake... the best cake in the whole world.



I get to make and eat this cake once a year for my birthday. I keep it a once-a-year treat so that it will always be special, and I'll never get tired of it. I've been having this cake for my birthday for at least 5 or 6 years now, and I still love it every time!



Here's the cake batter in the pan before baking... I love how you can see the dark chocolate flecks in it!


Here's the bottom layer with the scrumptious white chocolate frosting and smashed up Heath bar chunks.

The filling should really be as thick as the layers on this cake! That's what makes it soooo good!

Here's the finished product!

Chocolate Sour Cream Cake

2 eggs

1 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 cup shortening

1 1/4 cups sugar

1 tsp. vanilla

3 oz. bittersweet chocolate, melted and cooled

1 8oz. carton dairy sour cream

1 cup milk

1. Let eggs stand at room temperature 30 minutes. Preheat oven to 350F. Grease and flour three 9-inch round cake pans. Set aside.

2. In a small bowl combine flour, cocoa powder, baking powder, baking soda, and salt. In large bowl beat shortening and sugar on medium speed until combined. Beat in eggs and vanilla until combined. Beat in melted chocolate and sour cream. Alternately add flour mixture and milk; beat on low after each addition just until combined. Spread batter in prepared pans.

3. Bake 25 minutes or until tops spring back when lightly touched. Cool on wire racks 10 minutes. Remove from pans; cool completely.

4. Prepare frosting (see below). Place one layer flat side down on plate. Spread top with 1/2 of the filling. Stack second layer flat side down. Spread with remaining filling. Stack third layer flat side down. Spread with remaining frosting. Makes 16 servings. Chill cake before serving for best results.

White Chocolate Frosting with Heath Bars

6 oz white chocolate

1/4 cup heavy whipping cream

2 sticks butter

1 small bag powdered sugar

3 regular sized Heath bars, smashed into chunks

1. Stir chocolate and cream over hot water until melted and smooth; cool. (fill one sauce pan part way with water, turn onto medium heat. Set second sauce pan over first for the chocolate and cream)

2. Add butter and 1 cup of powdered sugar. Beat on high until light and fluffy. Continue adding 1 cup of powdered sugar at a time until it reaches desired spreading consistency.

3. Divide by removing 1/3 of frosting into a small bow. Add crunched up Heath bars to remaining 2/3 frosting to make filling.