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Sour Cream Fudge Cake
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/4 Pound Butter; softened, plus
Tablespoon Butter; softened
−1/2 Cup Sugar
Cup Sour cream
Eggs
−1/2 Cup Flour
/2 Cup Cornstarch
Teaspoon Salt
Ounce Unsweetened chocolate; melted
Teaspoon Pure vanilla extract
Teaspoon Instant coffee
/4 Cup Hot water
Fudge Cake Icing
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4
1
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Pound Butter; softened
Cup Powdered sugar
2 Ounce Unsweetened chocolate; melted
Teaspoon Vanilla
Preheat the oven to 350 degrees. Grease a 13− by 9− by 2−inch rectangular
baking pan with 1 tablespoon of the butter. Using an electric mixer, fitted
with a wire whip, cream the remaining butter and sugar, scraping the sides
down occasionally. Add the sour cream and mix to incorporate. Add the eggs,
one at a time, beating well after each egg. Sift the flour, cornstarch and
salt. Add the flour mixture, 1/2 cup at a time, scraping down the sides
occasionally. Add the melted chocolate and vanilla and mix well. Dissolve
the coffee in the water and add this mixture to the chocolate mixture, mix
well. Pour the batter in the prepared pan. Bake the cake for 35 to 40
minutes or until the center is set. Remove from the oven and cool
completely. For the frosting: Using an electric mixer, fitted with a wire
whip, beat the butter until soft. Add the sugar, 1/2 cup at the time, mix
until smooth. Add the chocolate and vanilla, mix well. Spread the frosting
on top of the cake. Slice and serve. This recipe yields one cake.
Sour Cream Fudge Cake
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