Free Recipe Sour Cream Fudge Cake
Recipe Type: D Recipes
Recipe Preparation: bake
Cooking Ingredients for Sour Cream Fudge Cake Recipe
3 oz Unsweetened chocolate
1/2 c Hot water
3/4 c Butter or margarine – at
Room temp.
1-3/4 c Sugar
3 Eggs
1 c Sour cream
2 c Cake flour
1-3/4 ts Baking powder
1 ts Baking soda
1/4 ts Salt
Sour Cream Fudge Cake Preparation
4 oz Unsweetened chocolate 1/2 c Butter or margarine 1 lb Confectioner”s sugar – Sifted 1/4 c Milk 2 ts Vanilla extract Fudge Frosting — 1. Preheat oven to 375 degrees F. Heat chocolate and water in top of a double boiler, stirring until mixture is smooth. Cool. 2. In large bowl of electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating after each addition. Stir sour cream into cooled chocolate mixture. Add to batter; mix just enough to blend. 3. Sift together flour, baking powder, baking soda, and salt. Add to batter; mix just until smooth. 4. To make layer cake: Grease two 8-inch round layer cake pans. Spoon batter into pans. Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool cake in pan 15 minutes; remove cake from pan and cool completely. To make cupcakes: Line muffin cups with cupcake liners; fill three-fourths full. Bake until toothpick inserted in center comes out clean, about 25 minutes. Cool completely. 5. Frost with Fudge Frosting. Makes 1 two-layer cake or about 2 dozen cupcakes. ~- Fudge Frosting — 1. Heat chocolate and butter in top of a double boiler, stirring until smooth. Cool. 2. In a medium bowl, beat sugar, milk, and vanilla until smooth. Stir in chocolate mixture. 3. Set bowl in pan of ice water and beat with a spoon or hand-held electric mixer until frosting is smooth and thick enough to spread. Or refrigerate frosting until thick enough to spread; do not overchill. * Timesaver Tip: Layer cakes: Line two 8-inch round layer cake pans with heavy-duty aluminum foil. Spoon batter into pans and freeze until solid. Remove from pan and wrap. Label and date package, and freeze at 0 degrees F up to 6 weeks. To bake, peel foil from batter and return, unthawed, to greased pans. Bake in a preheated 375 degrees F oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cupcakes: Line muffin cups with cupcake liners and fill three-fourths full. Freeze until solid. Remove from pans and pack in freezer bags or heavy-duty aluminum foil. Label and date package and freeze at 0 degrees F up to 6 weeks. To bake, place cupcakes in pan and bake in a preheated 375 degrees F oven, unthawed, until a pick inserted in center comes out clean, about 25 minutes. Recipe By : the California Culinary Academy From: Gary Watson <watson@rahul.Net> Date: Sun, 22 Jan 1995 09:09:32 -0800 (
Cooking Temperature:
Recipe Serves: 24
How Do You Cook Sour Cream Fudge Cake?
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