Chocolate Cake to the Max - from Ronnie's cousin, Janet 2 cups all-purpose flour 3/4 cup unsweetened cocoa Powder 1 tsp. baking soda 3/4 tsp. baking powder 1/2 tsp. salt 3/4 cup butter (1 1/2 sticks), softened 2 cups sugar 3 eggs at room temperature 2 tsp. vanilla 1 1/2 milk Chocolate-Sour Cream Frosting (recipe follows) ---Prepare pan or pans by greasing and flouring. If you are using round pans, line with parchment paper to make cake layers easier to release. Preheat the oven to 350 degrees. ---Sift together the flour, cocoa powder, baking soda, baking powder, and salt; set aside. ---In a large mixing bowl, beat the butter briefly with an electric mixer on medium to high speed. Gradually add sugar, beating on medium speed until well creamed (3 to 4 minutes). Scrape sides of bowl; continue beating on medium for 2 more minutes. Add eggs 1 at a time, beating after each addition (about 1 minute total). Beat in vanilla. ---Add flour mixture, and milk, alternately, to the butter, egg and sugar mixture, beating after each addition until just combined. Beat on medium to high speed for 20 seconds more. Spread the batter evenly into the prepared pan(s). ---Bake for 30 to 40 minutes or until a wooden toothpick inserted to the center of the cake comes out clean. Cool. If you are making the layer cake, invert the layers onto a cooling rack after they have cooled in the pans for 5 minutes. Janet's Way: After the cake is cool, then prick the cake with a fork and add 1 tbsp. orange liqueur over the layers before adding the frosting. Do make sure that you slowly drag the tablespoon over the cake and evenly distribute the liqueur...otherwise, one person is going to get a lot of the liqueur. CHOCOLATE SOUR CREAM FROSTING 1 (12 OZ) pkg. semisweet chocolate chips ( I used Ghirardelli semisweet chocolate chips) 1/2 cup (l stick) butter, softened 1 (8 oz) carton sour cream 4 1/2 cups sifted powdered sugar ---Melt the chocolate chips and butter slowly in the microwave, stirring frequently. Cool for 5 minutes. Stir in the sour cream. Gradually add the powdered sugar, beating until smooth. This recipe makes enough frosting for the layer cake. ---IMPORTANT: If frosting a 13 X 9 inch cake then halve this recipe.
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