| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Springform | 10 | Servings | |
INGREDIENTS
| 1/2 | c | Cocoa |
| 2/3 | c | Sour cream |
| 2 | Eggs | |
| 1 1/2 | ts | Vanilla |
| 1 1/2 | c | Flour; plus 1 tablespoon |
| 1 | c | Sugar |
| 3/4 | ts | Baking powder |
| 1/4 | ts | Baking soda |
| 1/2 | ts | Salt |
| 14 | tb | Butter |
INSTRUCTIONS
Preheat oven 350° Prepare 9 inch springform pan by greasing, lining with wax paper and grease again. In bowl, whisk cocoa, sour cream, egg,s and vanilla until smooth. In mixing bowl, combine dry ingredients, add butter and 1/2 cocoa mixture. Beat for 2 minutes and add remaining cocoa in 2 increments. Pour into prepared pan and bake for 30-40 minutes. Cool 10 minutes, remove ring and remove from pan by inverting on plate and re-inverting on serving dish. cool and sprinkle with powdered sugar. Recipe by: The Cake Bible Posted to Bakery-Shoppe Digest V1 #480 by "LauraG" <gaggini@gate.usaor.net> on Dec 31, 1997
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