Saturday, January 31, 2004

Rich Chocolate Cake with Chocolate Sour Cream Frosting

Another two forks up by our Friday Famiily Fellowship group, this time for my rich chocolate cake with chocolate sour ceam frosting. It was easy to make. Start with a Pillsbury Devil's Food Moist Supreme (double pudding) cake mix, add 1 1/4 cups water, 1/2 cup canola oil and 3 eggs plus one yolk. After mixing, fold in 3 oz of good quality semi-sweet chocolate chips into the batter. Bake in a greased 9" X 13" pan for 30 minutes at 350 degrees. Let cool thoroughly before frosting.

I made a frosting recipe from a 1980 Better Homes & Gardens cookbook. (This crowd loves a rich frosting.) Melt 6 oz of good quality semi-sweet chocolate chips with 1/4 cup butter over low heat. Cool slightly when mixed, and stir in 1/2 cup sour cream, 1 tspn real vanilla and 1/4 tspn salt. Gradually add 2 cups of powdered sugar (adjust to achieve frosting consistency). Mix for 2 minutes until the frosting is smooth and consistent. Spread thickly on the cooled cake, and wait for the compliments.

This recipe fed 9 adults and 5 high and middle schoolers, with absolutely nothing left for our dog. It's a joy to see the fellowship that happens over a delicious Friday night dessert!

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