Mahogany Sour Cream Cake
|Unsweetened bakers chocolate square||3|
|Water||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄2 Pint (1 Cup)|
|Flour||1 2⁄3 Cup (26.67 tbs)|
|Calumet baking powder||1 1⁄2 Teaspoon|
|Baking soda||1 Teaspoon|
|Butter/Margarine||2⁄3 Cup (10.67 tbs)|
|Firmly packed light brown sugar||2⁄3 Cup (10.67 tbs)|
|Granulated sugar||1 Cup (16 tbs)|
|Continental flair frosting||1⁄2 Cup (8 tbs)|
Melt chocolate in water in saucepan over very low heat, stirring constantly until smooth.
Cool; then stir in sour cream.
Mix flour, baking powder, soda and salt.
Gradually beat in sugars; beat until light and fluffy.
Add eggs, one at a time, beating thoroughly after each.
Alternately add flour and chocolate mixtures, beating after each addition until smooth.
Stir in vanilla.
Pour into 2 well-greased and floured 9-inch layer pans.
Bake at 350° for 35 to 40 minutes, or until cake tester inserted in centers comes out clean.
Cool in pans 10 minutes.
Remove from pans and finish cooling on racks.
Spread frosting between layers and over top and sides of cake.