MINNESOTA FUDGE CAKE

Makes a 2-layer 10-inch cake.

Note: Adapted from "Savoring the Seasons of the Northern Heartland" by Beth Dooley and Lucia Watson (University of Minnesota Press, $19.95).

2 1/2 c. sugar, divided

5 oz. unsweetened chocolate, divided

1 3/4 c. milk, divided

5 eggs, divided

12 tbsp. (1 1/2 sticks) unsalted butter, plus extra for pans

2 tsp. vanilla extract

1 1/2 tsp. baking soda

1/2 tsp. salt

3 c. cake flour, plus extra for pans

Directions

In a double boiler set over gently simmering water, stir together 1 cup of sugar  with chocolate and 3/4 cup milk and 1 of the eggs. Keep stirring while chocolate melts and cook, stirring, until mixture becomes thick and glossy (this will take about 5 minutes). Remove from heat and allow mixture to cool at room temperature.

Preheat oven to 350 degrees. Butter and lightly flour bottom and sides of 2 10-inch round cake pans. In a large bowl, using an electric mixer on medium-high speed, beat butter and remaining 1 1/2 cups sugar until creamy. Add remaining 4 eggs, one at a time, beating well after each addition, and vanilla extract. In a medium bowl, sift together baking soda, salt and cake flour. Reduce speed to low and add flour to butter mixture in 2 parts, alternating with remaining 1 cup milk and beginning and ending with flour mixture, mixing until just combined. Add chocolate mixture and mix until combined. Divide batter equally between baking pans and bake for 25 to 35 minutes, or until a sharp knife or toothpick inserted in center comes out clean. Remove from oven to a wire rack and cool for about 10 minutes, then remove from pans and cool thoroughly on a wire rack before frosting.

CHOCOLATE BUTTERCREAM FROSTING

Makes enough to frost a 2-layer cake.

Note: From "Savoring the Seasons of the Northern Heartland."

1 1/2 c. chopped milk chocolate

1 1/2 c. chopped semisweet chocolate

12 tbsp. (1 1/2 sticks) unsalted butter, at room temperature

Directions

In a double boiler set over gently simmering water, slowly melt milk chocolate and semisweet chocolate. Remove from heat and allow to cool to room temperature. In a bowl, using an electric mixer on medium-high speed, beat butter until light and fluffy. Gradually beat in chocolate and continue to beat until fluffy. 

MILK-CHOCOLATE SOUR CREAM ICING

Makes enough to frost a 2-layer cake.

Note: This recipe, from "Savoring the Seasons of the Northern Heartland," also works well with Minnesota Fudge Cake.

6 oz. milk chocolate, cut into pieces

4 tbsp. (1/2 stick) unsalted butter, at room temperature

1 tbsp. light brown sugar

1 tsp. vanilla extract

1/2 c. sour cream

Directions

In a double boiler set over simmering water, slowly melt chocolate. Remove from heat and allow to cool to room temperature. In a bowl, using an electric mixer on medium-high speed, beat together butter, brown sugar, vanilla extract and sour cream until light and fluffy. Gradually beat in chocolate and continue to beat until fluffy.