Brown Sugar Chocolate Cake
|Unsweetened chocolate||2 Ounce|
|All purpose flour||1 Cup (16 tbs)|
|Lightly packed brown sugar||3⁄4 Cup (12 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Sour cream||3⁄4 Cup (12 tbs)|
|Egg||1 , beaten|
In custard cup, combine chocolate and butter; cover with vented plastic wrap and microwave at Medium (50%) for 1-1/2 minutes or until almost melted.
Stir until chocolate has completely melted; set aside and let cool slightly.
In bowl, stir together flour, sugar, baking soda and salt.
Mix together sour cream, egg and vanilla; blend into dry ingredients and mix with wooden spoon until smooth.
Add chocolate mixture and beat until well blended and creamy.
Pour into greased or waxed paper-lined 8-inch (20 cm) round cake dish; set on inverted saucer in oven.
Let stand for 5 minutes.
Microwave at Medium (50%), uncovered, for 4 minutes, rotating dish twice.
Microwave at High for 2 to 4 minutes or just until moistness has disappeared from surface of cake and tester inserted in center comes out clean.
Let stand directly on counter for 10 minutes.
Turn out onto wire rack, or leave in dish on rack, to cool completely.