| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Choco1 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Butter; softened |
| 2 |
c |
Sugar |
| 3 |
|
Eggs |
| 1 1/2 |
ts |
Vanilla extract |
| 3 |
oz |
Unsweetened baking chocolate; melted and c |
| 2 |
c |
Sifted cake flour |
| 2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1 |
c |
Sour cream |
| 1 |
c |
Boiling water |
INSTRUCTIONS
Preheat oven to 350F. Grease 2, 9-inch round cake pans; dust pans with
flour. Cream butter and sugar together in large bowl. Add eggs; beat
until light and fluffy. Beat in vanilla and chocolate. Sift flour,
baking soda, and salt together into separate bowl. Alternately add
flour mixture and sour cream to butter mixture; beat well after each
addition. Stir in boiling water; batter will be thin. Pour batter
into prepared pans; bake for 35 minutes. Cool in pans on wire rack
for 10 minutes, then turn out onto rack; cool completely before
frosting as desired.
Source: Creative Cooking: Desserts, page 3
Recipe by: Natalie Webber <a4gy@jupiter.sun.csd.unb.ca>
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