4 oz Unsweetened chocolate
2 c Sugar
1 1/2 c Sifted all-purpose flour
3/4 ts Baking soda
1/2 ts Salt
1 c Strong brewed coffee -or-
5 ts Instant coffee powder
-dissolved in:
1 c Hot water
1/2 c Sour cream; at room
-temperature
1/2 c Vegetable oil
2 lg Eggs; lightly beaten
-with a fork; at room
-temperature
From: ae6854@csc.albany.edu (ELKORDY ANGELA B.)
Date: Wed, 19 Jan 94 16:57:40 GMT
A great basic chocolate cake! Use cake flour for best results. Rosie’s
Famous Chocolate Sour-Cream Cake Layers, from Rosie’s Bakery: All-Butter,
Fresh Cream Sugar-Packed No-Holds- Barred Baking Book (says it all!)
1. Preheat the oven to 345 degrees F. Lightly grease two 8″ layer cake
pans with vegetable oil or butter, or line them with parchment circles or
inserts.
2. Melt the chocolate in the top of a double boiler placed over simmering
water, then turn off the heat (I use the microwave).
3. Sift the sugar, flour, baking soda, and salt together into a large
mixing bowl.
4. In a separate bowl, blend the hot coffee, sour cream, and vegetable oil
with a whisk.
5. With the mixer on low, add the coffee mixture in a stream to the dry
ingredients and mix until blended, about 35 seconds. Stop the mixer to
scrape the bowl several times with a rubber spatula.
6. Add the eggs one at a time and mix on medium-low speed after each
addition until smooth, about 15 seconds. Scrape the bowl each time. Add the
chocolate and mix until the batter is uniform in color, about 10 seconds
more.
7. Divide the batter evenly between the prepared plans and place them on
the center rack of the oven.
8. Bake until the cake springs back to the touch and a tester inserted in
the center comes out dry (do not wait for a crust to form), 35 to 38
minutes.
9. Cool the layers in the pans on a rack before frosting. Try with
raspberry preserves in the middle with chocolate icing on top.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings