| 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> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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