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Chocolate Velvet Cake Batter Recipe

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This recipe for Chocolate Velvet Cake Batter, by , is from Grandma's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Epps Green
Added: Sunday, August 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups semisweet chocolate chips
1/2 cup butter, softened
1 (16 oz) package light brown sugar
3 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (8 oz) container sour cream
1 cup hot water *
2 teaspoons vanilla
* the addition of hot water at the end of this recipe makes for exceptionally moist cake

Directions:
Directions:
1- Melt semisweet chocolate chips in microwave-safe bowl at High for 30-second intervals until melted (about 1 1/2 minutes total time) Stir until smooth.
2- Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, one at a time, beating until blended after each addition. Add melted chocolates, beating just until blended.
3- Sift together flour, baking soda and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a low speed just until blended. Stir in vanilla. use immediately following directions for the desired cake or cupcakes.
For CAKE: Spoon batter evenly into 3 greased and flour 9" round cake pans. Bake at 350 F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack for 10 mins. Remove layers from pans- Let cool completely on wire racks.
FOR CUPCAKES: Place 36 paper baking cups in muffin pans: spoon batter evenly into paper cups, filling 2/3 full. Bake at 350 for 18 mins. or picks comes clean when inserted in center of cupcake. Remove cupcakes from pan and let cool before frosting them.







Number Of Servings:
Number Of Servings:
1-cake, 34 cupcakes
Preparation Time:
Preparation Time:
30 minutes plus baking time
Personal Notes:
Personal Notes:
Recipe came from Meriba Green in Lake City, Florida. The first time I made the cupcakes was for Valerie Atkins' wedding shower- June 8, 2008.

 

 

 

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