One Layer Chocolate Sour Cream Cake
|Semi-sweet chocolate||2 Ounce (Use 1/2 Of A 4 Ounce Bar Taking 4 Sections)|
|Water||1⁄4 Cup (4 tbs)|
|Butter||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Egg||1 , beaten|
|Egg yolk||1 , beaten|
|Sour cream||1⁄2 Cup (8 tbs)|
|Unsifted cake flour||1 Cup (16 tbs)|
|Baking powder||3⁄4 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
In heavy saucepan, melt chocolate with water over low heat, stirring constantly.
Cream butter with sugar and brown sugar; add vanilla and eggs, beating until fluffy.
Mix in sour cream.
Sift flour with baking powder, baking soda and salt.
Add dry ingredients alternately with chocolate liquid, mixing well after each addition.
Spread batter into a waxed paper-lined 9 by 1 1/2-inch round cake pan.
Bake at 350° F for 30 minutes.
Cool on rack for 10-15 minutes.
Remove cake and waxed paper.
Makes one layer.