| 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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