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---------- Recipe via Meal-Master (tm) v8.05
Title: Chocolate Sour Cream Fudge Cake
Categories: Cakes, Chocolate
Yield: 10 servings
2 c All-purpose flour
2 ts Baking soda
1/2 ts Salt
1/2 c Unsalted butter; softened
2 1/4 c Brown sugar, packed
3 Eggs
4 oz Bitter chocolate
Melted and cooled
1 1/2 ts Pure vanilla
1 c Sour cream
1 c Coffee=prepared very strong
This rich cake is from Mendocino's CAFE BEAUJOLAIS. Chef
Margaret Fox makes it for birthdays, and those
adventuresome couples who want a chocolate wedding cake.
It is usually served with Creme Fraiche Chocolate Frosting
(recipe on separate post).
Sift together flour, baking soda and salt. Beat butter,
sugar and eggs for 5 minutes in the bowl of an electric
mixer until very light and fluffy. Beat in chocolate and
vanilla. Stir in about 1/3 of the dry ingredients, half
the sour cream, another 1/3 of the dry ingredients, the
rest of the sour cream, and finally the remainder of the
dry ingredients. Stir JUST until mixed.
Stir in hot coffee, and pour into two 9 inch square pans
greased and lined with waxed paper. Strike each pan on the
edge of the counter or drop several times onto the floor
from a height of 6 inches to release air bubbles. Bake at
350 degrees for 35 minutes. Cool pans on a wire rack for
15 minutes. Run a knife around the edge, turn out, and
cool completely. Sharron Solomon
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