| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Layer | 12 | Servings | |
INGREDIENTS
| 4 | oz | Unsweetened baking chocolate, melted and cooled |
| 2 | c | Sugar |
| 1 1/2 | c | Flour |
| 3/4 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 | c | Coffee; strong |
| 1/2 | c | Sour cream |
| 1/2 | c | Oil; (1 1/2 cups) |
| 2 | Eggs -Fudge Frosting— | |
| 4 | oz | Unsweetened baking chocolate, melted |
| 6 | oz | Evaporated milk |
| 1 | c | Sugar |
INSTRUCTIONS
Preheat oven to 350° Grease and line with wax paper 2 9 inch round pans. Blend hot coffee, sour cream and oil with a whisk, set aside. Mix in bowl sugar, flour, soda and salt. Add coffee mixture slowly until mixed. Add eggs one at a time until blended. Add chocolate. Pour in pans (batter will be runny) and bake for 35-45 minutes. Remove from pan and cool completely. Prepare icing in blender only. Blend milk and sugar on high speed for 2 seconds. Add chocolate and mix at high speed for 1 1/2 minutes or until blender sound changes. Let set room temperature for 30 minutes then cover and set another hour. This helps the xture to become more spreadable. Frost cooled cake. Recipe by: Rosie's Baking Book Posted to TNT - Prodigy's Recipe Exchange Newsletter by "LauraG" <gaggini@gate.usaor.net> on Nov 25, 1997
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