| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs |
|
Cakes |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Sugar |
| 1 3/4 |
c |
Flour |
| 3/4 |
c |
Unsweetened cocoa |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1 |
c |
Strong coffee |
| 1 |
c |
Sour cream |
| 1/2 |
c |
Vegetable oil |
| 2 |
|
Eggs |
| 1 |
ts |
Vanilla |
| 4 |
oz |
Unsweetened chocolate |
| 1/3 |
c |
Water |
| 2 |
tb |
Butter |
| 1 |
ts |
Vanilla |
| 3 |
c |
Powdered sugar |
INSTRUCTIONS
FROSTING
Preheat oven to 350. Butter 9 x 13' pan; set aside.
Use metal blade to mix the first 6 ingredients until
combined, about 5 seconds. In a 4 cup liquid measure,
stir together the remaining ingredients. With the
machine running, slowly pour liquid in a steady stream
through the small feed tube. Let blend until smooth,
about 5 seconds. Scrape down work bowl and mix 5
seconds more. Pour into prepared pan and bake for 40
to 45 minutes, or until a toothpick inserted in the
center comes out clean. Remove from oven and let cool
on wire rack. Frost with Dark Chocolate Frosting.
Break chocolate into 1" chunks. Use metal blade to
chop fine. Bring water and butter just to boil; remove
from heat; add vanilla. With machine running, pour
liquid in slow stream through tube. Scrape; add sugar.
Blend.
Shared by JEANNE SCHIFF, Prodigy ID# SSBB43A.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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