I haven’t made this but I might.....
The Perfect Chocolate Cake.
The Perfect Chocolate Cake.
3 ounces very dark, semi-sweet baking chocolate, melted in the microwave
½ cup butter or margarine (I prefer butter)
2 ½ cups light brown sugar, lightly packed
3 eggs
1 ½ teaspoons vanilla extract
2 teaspoons baking soda
½ teaspoon salt
2 ¼ cups sifted cake flour
1 cup sour cream
1 cup boiling water
½ cup butter or margarine (I prefer butter)
2 ½ cups light brown sugar, lightly packed
3 eggs
1 ½ teaspoons vanilla extract
2 teaspoons baking soda
½ teaspoon salt
2 ¼ cups sifted cake flour
1 cup sour cream
1 cup boiling water
• Preheat oven to 350 degrees
• Grease and flour 3 9-inch round cake pans
• In a large mixing bowl, cream the butter until smooth.
• Gradually add in the brown sugar, followed by the eggs.
• Beat with mixer until light and fluffy, about 5 minutes.
• On low speed, beat in the vanilla extract, melted chocolate, baking soda, and salt.
• Add flour alternately with sour cream, beating at low speed until smooth.
• Add hot (boiling) water and stir until blended.
• Pour into the prepared pans.
• Bake for 25 minutes, or until a tester inserted into middle of cake comes out clean.
• Remove from oven and allow to cool for 10-15 minutes; then invert onto a wire rack and cool completely.
• Grease and flour 3 9-inch round cake pans
• In a large mixing bowl, cream the butter until smooth.
• Gradually add in the brown sugar, followed by the eggs.
• Beat with mixer until light and fluffy, about 5 minutes.
• On low speed, beat in the vanilla extract, melted chocolate, baking soda, and salt.
• Add flour alternately with sour cream, beating at low speed until smooth.
• Add hot (boiling) water and stir until blended.
• Pour into the prepared pans.
• Bake for 25 minutes, or until a tester inserted into middle of cake comes out clean.
• Remove from oven and allow to cool for 10-15 minutes; then invert onto a wire rack and cool completely.
No comments:
Post a Comment