Sour Cream Fudge Cake
|Sifted cake flour||2 Cup (32 tbs)|
|Granulated sugar||1 1⁄2 Cup (24 tbs)|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Sour cream||1 Cup (16 tbs)|
|Unsweetened chocolate squares||3 , melted|
|Vanilla extract||1 Teaspoon|
|Hot water||1⁄4 Cup (4 tbs)|
1. Preheat oven to moderate (350° F.). Grease the bottom of a 13 by 9 by 1 1/2-inch pan, line with waxed paper and grease the paper.
2. Sift together the flour, sugar, soda and salt. Add the shortening and sour cream and beat two minutes. Add the chocolate, eggs, vanilla and hot water and beat two minutes longer.
3. Turn the batter into the prepared pan and bake until the cake rebounds to the touch when pressed gently in the center, about thirty-five minutes.
4. Cool the cake in the pan five minutes. Turn out on a rack, remove the paper and cool. Frost as desired.
Calories 927 Calories from Fat 373
% Daily Value*
Total Fat 43 g65.9%
Saturated Fat 18.8 g93.9%
Trans Fat 2.2 g
Cholesterol 135.6 mg45.2%
Sodium 915.5 mg38.1%
Total Carbohydrates 133 g44.2%
Dietary Fiber 4.7 g18.7%
Sugars 77.7 g
Protein 12 g24.5%
Vitamin A 9.1% Vitamin C 0.86%
Calcium 10.9% Iron 49.7%
*Based on a 2000 Calorie diet