Sunday, October 18, 2009

Sour Cream Chocolate Cake

I don't bake very often, in fact, I found this bundt pan in the very back of my pan cabinet. It was a wedding present; given to us three and a half years ago, and it was still in its packaging. When I saw this chocolate cake recipe one one of the blogs I follow, What's Cooking in the Orange Kitchen, I decided to time had arrived to unwrap the fleur de lis bundt pan and bake a cake!

I haven't had a piece yet, I'm saving it for dinner tonight with my in-laws, but I did sample, okay more than sample, I ate most of it, the cake that I cut off the bottom to make it level on the plate. It was so moist and chocolatie, I can't wait to have a slice with ice cream tonight.
Sour Cream Chocolate Cake

Originally from: The back of the "Bakers & Chefs" brown sugar bag

Ingredients:

3 oz unsweetened baking chocolate
1/2 cup butter
1 cup boiling water
2 cups packed brown sugar
2 cups unsifted all-purpose flour
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1/2 cup sour cream
1 tsp vanilla

Directions:

Combine the baking chocolate, butter and boiling water in a small bowl; stir until chocolate and butter are melted. In a large bowl, combine brown sugar, flour, baking soda and salt. Gradually add chocolate mixture to the dry ingredients; blend well. Add eggs, sour cream and vanilla; beat one for one minute at medium speed. Pour into a greased and floured bundt pan.

Bake at 350 degrees for 40-45 minutes or until a toothpick comes out clean. Cool in the pan on a cooling rack for 10 minutes. Invert the pan onto the cooling rack and let cool the rest of the way.

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