2 c Flour; unbleached, sifted 2 c Sugar
1 1/4 ts Baking soda 1/2 ts Baking powder
1 ts Salt 1/4 c Vegetable shorteneing
3/4 c Sour cream 1 ts Vanilla extract
2 ea Eggs; large 1 c ;water
4 oz Baking chocolate 1 x ———-frosting———-
1/3 c Butter or regular margarine 3 c Confectioners’ sugar
1/2 c Sour cream 3 oz Baking chocolate
Sift togetehr the flour, sugar, baking powder, baking soda, and salt into a
large mixing bowl. Add shortening, sour cream, vanilla, eggs, water and
chocolate (melted then cooled). Beat with an electric mixer at low speed,
scraping bowl constantly, for 1/2 minute. Increase speed to high and beat
an additional 3 minutes, scraping bowl occasionally. Pour batter into 2
greased and waxed-paper lined 9-inch round cake pans. Bake in a preheated
350 degree F. Oven for 35 minutes or until cake tests done. Cool in pans on
racks for 10 minutes. Remove from pans and cool completely on the racks.
Place one cake layer on serving plate. Spread with Sour Cream / Chocolate
Frosting. Top with second cake layer. Frost sides and top of the cake
with the remaining Sour Cream/Chocolate Frosting. SOUR CREAM/CHOCOLATE
FROSTING: Combine the softened butter or margarine, confectioners’ sugar,
and sour cream in a mixing bowl; blend well. Add chocolate which has been
melted and cooled and vanilla. Beat until smooth. NOTE: I have seen
reference to people having trouble with their layer cakes and how they
rise. Try this little trick when making this cake. Take the layer that has
the least amount of rise on the top and trim it to be flat with a sharp
knife. Place the trimmed side down (layer should be upside down). Then
frost between layers and place the other layer on right side up and
finished frosting. It will give the illusion of having a cake with only
one domed layer and will sit better on your cake plate. Also the trimmings
are great eating just plain for the cook or for the kids.
Yields
12 servings