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Friday, October 17, 2008

BESTest Chocolate Cake

1/2 cup unsalted butter or margarine
2 cups sugar
3 large eggs
3 ounces unsweetened chocolate, melted and cooled
1 1/2 teaspoons vanilla extract
2 cups sifted cake flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup sour cream
4 ounces instant chocolate pudding mix (1 package)
1/2 cup milk

Preheat the oven to 350 degrees, and grease and flour an 8-inch springform pan. Beat together the butter and sugar in a large bowl. Add the eggs and beat until light and fluffy. Beat in the chocolate and vanilla. Sift together the flour, baking soda, and salt. Add the dry ingredients to the butter-and-egg mixture, alternately with the sour cream, pudding mix, and butter mixture. Stir in the milk to thin the batter. Pour the batter into the pan and bake for 50 to 55 minutes or until cake tests done. Cool in the pan on a wire rack for 10 minutes. Turn out onto a rack, and cool completely. Fill or frost as desired. This recipe makes 8 servings.

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