August 30, 2008
Here is decadence in a bread pan… Lorelei’s made me think of this old one.
Chocolate Sour Cream Cake
1 cup boiling water
2 squares of coco unsweetened
1/2 cup softened butter
1 3/4 cups brown sugar
1 3/4 cup + 2 Tbsp flour
1 tsp baking soda
1/4 tsp salt
1 tsp vanilla
1/2 cup of sour cream
Combine the boiling water and coco squares in separate bowl. Let them cool a bit.
Combine sugar, eggs and butter in large mixing bowl. Sift together the flour, salt and soda and add to the sugar mixture. Add the remaining ingredients. Beat well… there is no time mentioned in the recipe, but I beat it for 2 minutes as I add the ingredients and 1 or 2 minutes more when I am done.
Bake at 325* for 1 hour and 15 minutes. Batter will be runny.
Frost with Chocolate butter cream frosting
1 stick butter, softened
Dark coco powder (or reg.)
A little bit of milk…add as needed.
Grease and line with wax paper, one bread pan.
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