|Milk||1⁄2 Cup (8 tbs)|
|Unsweetened chocolate||2 1⁄2 Ounce (About 2 To 2.5 Squares)|
|Egg||1 , slightly beaten|
|Cake flour||1 1⁄2 Cup (24 tbs), sifted|
|Baking powder||1 1⁄4 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Eggs||2 , well beaten|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
Combine milk and chocolate in top of double boiler.
Set over simmering water until milk is scalded and chocolate is melted.
Stir until well blended.
Vigorously stir about 3 tablespoons of the hot milk mixture into the slightly beaten egg; immediately blend into mixture in double boiler.
Cook 3 to 5 minutes, stirring constantly.
Stir in the 1/4 cup sugar.
Cook over simmering water about 5 minutes, stirring constantly.
Remove from water and set aside to cool.
Sift flour, baking powder, baking soda, and salt together; set aside.
Cream butter with extract.
Add the 1 cup sugar gradually, creaming until fluffy after each addition.
Add beaten eggs in thirds, beating thoroughly after each addition.
Blend in the cooled chocolate mixture.
Beating only until smooth after each addition, alternately add dry ingredients in thirds and sour cream in halves to creamed mixture.
Line 2 1/2 inch muffin-pan wells with paper baking cups or grease (bottoms only).
Fill each well about one half full with batter.
Bake at 350Â°F 20 to 25 minutes, or until cakes test done.
Remove from pans.