Sour Cream Fudge Cake

Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch
rectangle baking pan with 1 tablespoon of the butter. Using an
electric mixer, fitted with a wire whip, cream the remaining butter
and sugar, scraping the sides down occasionally. Add the sour cream
and mix to incorporate. Add the eggs, one at a time, beating well
after each egg. Sift the flour, cornstarch and salt. Add the flour
mixture, 1/2 cup at a time, scraping down the sides occasionally. Add
the melted chocolate and vanilla and mix well. Dissolve the coffee in
the water and add this mixture to the chocolate mixture, mix well.
Pour the batter in the prepared pan. Bake the cake for 35 to 40
minutes or until the center is set. Remove from the oven and cool
completely. Frost with Fudge Cake Icing

Yield: one cake