make a cake!

This past week, I made sour cream chocolate cake. It was unreal. The pictures are pretty unrepresentative of how delicious it was. This made me realize how I really need another camera.

Sour Cream Chocolate Cake

Cake:

2 cups all purpose flour ¾ cup dairy sour cream
1 cup water 1 teaspoon salt
¼ cup butter or margarine 1 ¼ teaspoons soda
1 teaspoon vanilla ½ teaspoon baking powder
2 eggs 4 oz. melted, unsweetened chocolate, cooled
2 cups sugar

Heat oven to 350 degrees. Grease and flour an oblong pan (13x9), or 2 9-inch, or 3 8-inch round layer pans. Line bottom of pan(s) with wax paper. Measure all ingredients into a large mixer bowl. Mix 30 seconds on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Bake 40-45 minutes for an oblong pan, bake layers 30-35 minutes or until the top springs back when touched lightly. Cool. Frost.

It's important that the chocolate is cool before adding it to the other ingredients. Otherwise, little bits of it will harden in the batter when it comes in contact with the cold eggs and sour cream. Another way to possibily avoid the hardening of the chocolate is to allow all the dairy ingredients to be at room temperature before mixing.

Sour Cream Frosting:

1/3 cup butter or margarine, softened ½ cup dairy sour cream
3 oz. melted, unsweetened chocolate, 2 teaspoons vanilla
cooled
3 cups powdered sugar

Mix butter or margarine and cooled chocolate thoroughly. Blend in sugar. Stir in sour cream and vanilla. Beat until frosting is smooth. The comments above about the chocolate apply to the frosting as well.

Frosting in progress

Yay for my mixer!

Naked cake. A little rough coming out of the pan, but still delicious.

Mmmm, Green Tea Lemonade to get me through the final stretch.

Hooray for a finished cake! Chocolatey goodness!