Chocolate Sour Cream Cake
Source of Recipe
Internet
List of Ingredients
- 2 (1 ounce) squares unsweetened chocolate
- 1/4 cup hot water
- 1 3/4 cups sifted cake flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 3 eggs (refrigerator temperature)
- 1 cup commercial sour cream (8 ounces, refrigerator temperature)
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees. Grease and flour or line pans with waxed paper.
- Melt chocolate in hot water over low heat and cool. Mix and sift flour, baking soda, salt and sugar; set aside. Beat eggs at high speed until thick and lemon colored.
- Combine cooled chocolate mixture with sour cream and vanilla. Add this mixture and the sifted dry ingredients to the beaten eggs.
- Beat 30 seconds on low speed, scraping frequently. Beat 3 minutes on medium high speed of an upright mixer or 3 minutes at high speed of portable mixer, scraping several times. Pour batter into pans.
- Bake in preheated 350 degree oven for 27 to 32 minutes for two 8" layer pans and (two thirds full) for approximately 29 minutes for 18 cupcakes.
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