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Friday, May 22, 2009

Cocoa Crater Cake

Crater filling:
3 tablespoons butter or margarine
3 tablespoons cocoa
2/3 cup powdered sugar
1 tablespoon milk
1/4 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
2/3 cup cocoa
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups dairy sour cream
1/2 cup butter or margarine; softened
2 eggs
1 teaspoon vanilla extract
1/2 cup chopped nuts
Powdered sugar (optional)

Heat oven to 350 degrees. Grease and flour 13x9x2-inch baking pan.


Filling - in large bowl, stir together flour, sugar, cocoa, baking soda and salt. Add sour cream, butter, eggs and vanilla; blend on low speed. Beat on medium speed of electric mixer 3 minutes, scraping bowl occasionally. Pour batter into prepared pan. Drop half teaspoonfuls of filling 1 inch apart over top of batter. With fork, marble filling lightly over batter. Sprinkle nuts over top. Bake 35-40 minutes or until wooden pick inserted in cake portion near center comes out clean. Cool completely in pan on wire rack. Sprinkle powdered sugar over top.


Crater filling - in small saucepan over low heat, melt butter. Add cocoa, stirring constantly until blended and smooth. In small mixer bowl, combine powdered sugar, milk and vanilla. Add cocoa mixture; beat on high speed of electric mixer 2 minutes.

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