| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs |
|
March 1992 |
1 |
servings |
INGREDIENTS
| 1 1/4 |
c |
Sugar |
| 1 |
c |
Buttermilk |
| 2/3 |
c |
Vegetable oil |
| 2 |
|
Eggs |
| 1 |
ts |
Vanilla |
| 1 1/2 |
c |
All purpose flour |
| 1/2 |
c |
Unsweetened cocoa powder |
| 1 1/4 |
ts |
Baking soda |
| 1/2 |
c |
Unsalted butter; (1 stick) |
| 2 |
oz |
Unsweetened chocolate; chopped |
| 1/3 |
c |
Unsweetened cocoa powder |
| 2 |
ts |
Vanilla |
| 2 |
c |
Powdered sugar |
| 2/3 |
c |
Sour cream; (about) |
INSTRUCTIONS
FOOD CAKE
FROSTING
For food cake:
Preheat oven to 350F. Grease and flour two 8-inch-diameter cake pans with 1
1/2-inch-high sides. Whisk first 5 ingredients in large bowl to blend. Sift
in flour, cocoa and baking soda. Stir to combine. Divide batter between
prepared pans. Bake until toothpick inserted into centers comes out clean,
about 25 minutes. Cool in pans on racks 10 minutes. Turn cakes out onto
racks and cool completely. (Can be prepared 1 day ahead. Wrap cakes
separately in plastic wrap and store at room temperature.)
Place 1 cake layer on plate. Spread with 1/2 cup frosting. Top with second
cake layer. Spread top and sides of cake with remaining frosting. (Can be
prepared up to 8 hours ahead. Cover with cake dome and let stand at room
temperature.)
For Frosting:
Melt unsalted butter and chocolate in heavy small saucepan over low heat,
stirring constantly until smooth. Transfer to large bowl. Whisk in cocoa
powder and vanilla. Whisk in 1 cup sugar and 1/3 cup sour cream. Whisk in
remaining 1 cup sugar. Gradually whisk in enough of remaining sour cream to
form spreadable frosting.
Serves 8.
Bon Appetit March 1992
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