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Category: Decadent Indulgences
Prep Time: Cook Time: Total Time:
CAKE:
1/2 cup butter, softened
1 cup sugar
1 egg yolk, beaten
1/2 cup sour cream
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups flour
1/2 teaspoon baking powder
1 teaspoon vanilla
3 tablespoons cocoa
1/4 cup boiling water
1 egg white, beaten stiff but not dry
FILLING:
1 tablespoon cocoa
1 tablespoon cornstarch
2/3 cup sugar
1/2 cup cold water
1 tablespoon butter
1/2 cup hot water
1 teaspoon vanilla
FROSTING:
1/2 cup granulated sugar
1/3 cup brown sugar
3 tablespoons hot water
2 egg whites, beaten until frothy
2 ounces unsweetened chocolate
Cream butter and sugar. Stir in egg yolk. Stir the soda into the sour
cream. Sift the dry ingredients together twice. Add all ingredients to the
butter-sugar mixture in the order given. Bake in 2 buttered and lightly
floured 8-inch layer-cake pans about 20 to 25 minutes in a preheated 350°
oven. When cool, spread top of one layer with the filling.
Mix filling ingredients in the order given and cook 20 minutes, stirring
often so mixture will not scorch. Cool. Center plain layer over filled
layer and frost top and sides with frosting.
Boil Sugar and water until they spin a thread. Pour slowly over the
beaten egg whites. Beat until spreading consistency. Melt 2 ounces of
unsweetened chocolate over hot water. Pour over cake and let drip down the
sides of the frosted cake.
Recipe Author: Ingeborg Dahl Jensen
Recipe Source: Wonderful, Wonderful Danish Cooking
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Old-Fashioned Sour-Cream Chocolate Cake
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Category: Decadent Indulgences
Prep Time: Cook Time: Total Time:
CAKE:
1/2 cup butter, softened
1 cup sugar
1 egg yolk, beaten
1/2 cup sour cream
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups flour
1/2 teaspoon baking powder
1 teaspoon vanilla
3 tablespoons cocoa
1/4 cup boiling water
1 egg white, beaten stiff but not dry
FILLING:
1 tablespoon cocoa
1 tablespoon cornstarch
2/3 cup sugar
1/2 cup cold water
1 tablespoon butter
1/2 cup hot water
1 teaspoon vanilla
FROSTING:
1/2 cup granulated sugar
1/3 cup brown sugar
3 tablespoons hot water
2 egg whites, beaten until frothy
2 ounces unsweetened chocolate
Cream butter and sugar. Stir in egg yolk. Stir the soda into the sour
cream. Sift the dry ingredients together twice. Add all ingredients to the
butter-sugar mixture in the order given. Bake in 2 buttered and lightly
floured 8-inch layer-cake pans about 20 to 25 minutes in a preheated 350°
oven. When cool, spread top of one layer with the filling.
Mix filling ingredients in the order given and cook 20 minutes, stirring
often so mixture will not scorch. Cool. Center plain layer over filled
layer and frost top and sides with frosting.
Boil Sugar and water until they spin a thread. Pour slowly over the
beaten egg whites. Beat until spreading consistency. Melt 2 ounces of
unsweetened chocolate over hot water. Pour over cake and let drip down the
sides of the frosted cake.
Recipe Author: Ingeborg Dahl Jensen
Recipe Source: Wonderful, Wonderful Danish Cooking
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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