"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sour Cream Chocolate Cake Recipe

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This recipe for Sour Cream Chocolate Cake, by , is from The Allen Family Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rhonda Allen
Added: Wednesday, October 24, 2007


2 cups flour
2 cups sugar
1 1/4 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 cup water
3/4 cup sour cream
1/4 cup shortening
1 teaspoon vanilla
2 eggs
4 ounces unsweetened baking chocolate squares, melted and cooled

1/3 cup butter or margarine
3 ounces unsweetened baking chocolate squares, melted and cooled
3 cups confectioner's sugar
1/2 cup sour cream
2 teaspoons vanilla

1. Preheat over to 350 degrees. Grease and flour oblong pan 13"x9" OR two 9" round pans OR three 8" round pans.

2. Measure all ingredients in a large mixing bowl. Mix 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into pan(s). Bake oblong pan 40-45 minutes, layers 30-35 minutes or until top springs back when touched lightly with finger. Cool. Frost with Sour Cream Chocolate frosting.

3. To make frosting, mix cooled chocolate and butter thoroughly. Blend in sugar. Stir in sour cream and vanilla, beat until frosting is smooth and of spreading consistency.

Note: For cupcakes, pour batter into paper-lined muffin cups, filling each 1/2 full. Bake 20-25 minutes. Makes 3 dozen cupcakes.




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