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Chocolate Sour Cream Cake




Source of Recipe


Internet






List of Ingredients



• 2 squares unsweetened chocolate (2 ounces)
  
• 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



1. Preheat oven to 350 degrees. Grease and flour or line pans with waxed paper.
   
2. 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.
   
3. Combine cooled chocolate mixture with sour cream and vanilla. Add this mixture and the sifted dry ingredients to the beaten eggs.
   
4. 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.
   
5. 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.