1. Preheat oven to 375 degrees F. Heat chocolate and water in top of a double boiler, stirring until mixture is smooth. Cool. 2. In large bowl of electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating after each addition. Stir sour cream into cooled chocolate mixture. Add to batter; mix just enough to blend. 3. Sift together flour, baking powder, baking soda, and salt. Add to batter; mix just until smooth. 4. To make layer cake: Grease two 8-inch round layer cake pans. Spoon batter into pans. Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool cake in pan 15 minutes; remove cake from pan and cool completely. To make cupcakes: Line muffin cups with cupcake liners; fill three-fourths full. Bake until toothpick inserted in center comes out clean, about 25 minutes. Cool completely. 5. Frost with Fudge Frosting. Makes 1 two-layer cake or about 2 dozen cupcakes. ~---- Fudge Frosting ----- 1. Heat chocolate and butter in top of a double boiler, stirring until smooth. Cool. 2. In a medium bowl, beat sugar, milk, and vanilla until smooth. Stir in chocolate mixture. 3. Set bowl in pan of ice water and beat with a spoon or hand-held electric mixer until frosting is smooth and thick enough to spread. Or refrigerate frosting until thick enough to spread; do not overchill. * Timesaver Tip: Layer cakes: Line two 8-inch round layer cake pans with heavy-duty aluminum foil. Spoon batter into pans and freeze until solid. Remove from pan and wrap. Label and date package, and freeze at 0 degrees F up to 6 weeks. To bake, peel foil from batter and return, unthawed, to greased pans. Bake in a preheated 375 degrees F oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cupcakes: Line muffin cups with cupcake liners and fill three-fourths full. Freeze until solid. Remove from pans and pack in freezer bags or heavy-duty aluminum foil. Label and date package and freeze at 0 degrees F up to 6 weeks. To bake, place cupcakes in pan and bake in a preheated 375 degrees F oven, unthawed, until a pick inserted in center comes out clean, about 25 minutes. Recipe By : the California Culinary Academy From: Gary Watson
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (207g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 423 (55%)|
|Amt Per Serving||% DV|
|Total Fat 47g||63 %|
|Saturated Fat 25.8g||129 %|
|Monounsaturated Fat 15.2g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 144.2mg||44 %|
|Sodium 148.2mg||5 %|
|Potassium 649.7mg||17 %|
|Total Carbohydrate 95.4g||28 %|
|Dietary Fiber 11.7g||47 %|
|Sugars, other 83.7g|
|Protein 16g||23 %|
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Calories per serving: 773
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