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Sour Cream Fudge Cake




Source of Recipe


Internet


List of Ingredients




12 1-ounce squares semisweet chocolate

1 cup hot water
2 large eggs
2 cups sugar
8-ounce carton sour cream
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
Sweetened whipped cream
Cocoa

Recipe



Cut six pieces of aluminum foil long enough to fit around six 8-ounce ramekins, allowing a 1 1/2-inch overlap. Fold pieces lengthwise into fourths. Wrap around outsides of ramekins, allowing foil to extend 1 inch above rims. Fold ends of foil tightly together to form collars; secure with freezer tape. Lightly coat ramekins and collars with cooking spray.
Combine chocolate and hot water in a small saucepan; cook over low heat, stirring constantly, until chocolate melts. Remove from heat. Beat eggs and sugar at medium speed with an electric mixture until blended. Add chocolate mixture, sour cream and vanilla. Beat well. Combine flour, soda and salt. Gradually add to chocolate mixture, beating at low speed until blended after each addition. Pour batter evenly into prepared ramekins.

Bake at 350 degrees for 40 to 45 minutes or until along wooden toothpick inserted in centers comes out clean. Cool on wire racks. Remove collars and pipe or dollop sweetened whipped cream on top. Sprinkle with cocoa. Yield 6 servings.

Variation: Serve hot fudge sauce with this cake.

Hot Fudge Sauce
6 1-ounce squares semisweet chocolate, chopped (can used chips)
1/2 cup half-and-half
1 1/2 teaspoons butter or margarine
1/2 teaspoon vanilla extract

Combine chocolate and half-and-half in a heavy saucepan. Cook over medium heat, stirring frequently, until smooth. Remove from heat; stir in butter and vanilla. Serve warm. Yield: 1 cup.