CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy |
California |
Desserts |
24 |
Servings |
INGREDIENTS
3 |
oz |
Unsweetened chocolate |
1/2 |
c |
Hot water |
3/4 |
c |
Butter or margarine — at |
|
|
Room temp. |
1 3/4 |
c |
Sugar |
3 |
|
Eggs |
1 |
c |
Sour cream |
2 |
c |
Cake flour |
1 3/4 |
ts |
Baking powder |
1 |
ts |
Baking soda |
1/4 |
ts |
Salt |
4 |
oz |
Unsweetened chocolate |
1/2 |
c |
Butter or margarine |
1 |
lb |
Confectioner's sugar — |
|
|
Sifted |
1/4 |
c |
Milk |
2 |
ts |
Vanilla extract |
|
|
Fudge Frosting —– |
INSTRUCTIONS
-
1. Preheat oven to 375 degrees F. Heat chocolate and water in top of a
double boiler, stirring until mixture is smooth. Cool.
2. In large bowl of electric mixer, cream butter and sugar until light and
fluffy. Add eggs, one at a time, beating after each addition. Stir sour
cream into cooled chocolate mixture. Add to batter; mix just enough to
blend.
3. Sift together flour, baking powder, baking soda, and salt. Add to
batter; mix just until smooth.
4. To make layer cake: Grease two 8-inch round layer cake pans. Spoon
batter into pans. Bake until a toothpick inserted in the center comes out
clean, 45 to 50 minutes. Cool cake in pan 15 minutes; remove cake from pan
and cool completely. To make cupcakes: Line muffin cups with cupcake
liners; fill three-fourths full. Bake until toothpick inserted in center
comes out clean, about 25 minutes. Cool completely.
5. Frost with Fudge Frosting.
Makes 1 two-layer cake or about 2 dozen cupcakes.
~---- Fudge Frosting -----
1. Heat chocolate and butter in top of a double boiler, stirring until
smooth. Cool.
2. In a medium bowl, beat sugar, milk, and vanilla until smooth. Stir in
chocolate mixture.
3. Set bowl in pan of ice water and beat with a spoon or hand-held electric
mixer until frosting is smooth and thick enough to spread. Or refrigerate
frosting until thick enough to spread; do not overchill.
* Timesaver Tip: Layer cakes: Line two 8-inch round layer cake pans with
heavy-duty aluminum foil. Spoon batter into pans and freeze until solid.
Remove from pan and wrap. Label and date package, and freeze at 0 degrees F
up to 6 weeks. To bake, peel foil from batter and return, unthawed, to
greased pans. Bake in a preheated 375 degrees F oven until a toothpick
inserted in the center comes out clean, 45 to 50 minutes. Cupcakes: Line
muffin cups with cupcake liners and fill three-fourths full. Freeze until
solid. Remove from pans and pack in freezer bags or heavy-duty aluminum
foil. Label and date package and freeze at 0 degrees F up to 6 weeks. To
bake, place cupcakes in pan and bake in a preheated 375 degrees F oven,
unthawed, until a pick inserted in center comes out clean, about 25
minutes.
Recipe By : the California Culinary Academy
From: Gary Watson <watson@rahul.Net> Date: Sun, 22 Jan 1995 09:09:32 -0800
(
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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