| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes, Chocolate, Desserts |
12 |
Servings |
INGREDIENTS
| 1 3/4 |
c |
Unbleached All-Purpose Flour |
| 1 3/4 |
c |
Sugar |
| 3/4 |
c |
Cocoa |
| 1 1/2 |
ts |
Baking Soda |
| 1 |
ts |
Salt |
| 2/3 |
c |
Butter Or Margarine; Softened |
| 2 |
c |
Dairy Sour Cream |
| 2 |
lg |
Eggs |
| 1 |
ts |
Vanilla Extract |
| 3 |
tb |
Butter Or Margarine |
| 1/3 |
c |
Cocoa |
| 1 1/2 |
c |
Confectioners' Sugar |
| 2 |
tb |
Milk; (Up To 3 Tb Maybe Needed) |
| 1/2 |
ts |
Vanilla Extract |
INSTRUCTIONS
FROSTING
Preheat the oven to 350 Degrees F. Grease and flour a 13 X 9 X 2-Inch
baking pan. In a large mixer bowl, combine the flour, sugar, cocoa, baking
soda and salt, blending well. Blend in the butter, sour cream, eggs and
vanilla. Beat for 3 minutes on medium speed. Pour the batter into the
prepared pans and bake for 40 to 45 minutes or until a wooden pick,
inserted in the center, comes out clean. Cool in the pan on a wire rack.
When cold, frost the Fudge Frosting.
FUDGE FROSTING:
In a small saucepan over low heat, melt the butter. Add the cocoa and cook,
stirring constantly, until the mixture begins to boil. Pour the mixture
into a small mixer bowl and allow to cool completely. Add the
confectioners' sugar to the cocoa mixture alternately with the milk then
beating to a spreading consistency. Blend in the vanilla.
Posted to MM-Recipes Digest V3 #255
Date: Tue, 17 Sep 1996 21:19:26 -0400
From: Walt Gray <waltgray@mnsinc.com>
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