Fudgy Sour Milk Chocolate Cake Food

SOUR MILK CHOCOLATE CAKE

Steps:

• Mix water, 2 cubes butter and 4 T cocoa in a saucepan. Bring to a boil and remove from heat. Set aside.
• Mix flour, sugar, eggs, sour milk, baking soda, and vanilla together.
• Add ingredients from saucepan.
• Mix well.
• Pour into 9x13 pan.
• Bake at 350 degrees for 30 minutes.
• Let cool.
• In a saucepan, mix 1/2 cup butter, 3 Tablespoons milk, and 2 Tablespoons cocoa. Bring to boil. Remove from heat.
• Add powdered sugar to desired thickness.(It will still be a little liquidy but will set more as it cools).

FUDGY SOUR MILK CHOCOLATE CAKE

Steps:

• Combine milk and vinegar, set aside to sour.
• Sift flour, salt, baking soda, and cocoa in bowl, set aside.
• With electric mixer beat shortening and sugars until fluffy; beat in eggs and vanilla.
• Add flour mixture alternately with sour milk.
• Bake into two 9-inch round for 25 to 30 minutes at 350' F degrees.
• Cool completely.
• Frost with favorite frosting.

OLD FASHIONED SOUR CREAM CHOCOLATE FUDGE CAKE WITH ICING

Steps:

• Preheat Oven to 350°.
• CAKE:.
• Butter a 9x13 cake pan with 1 tbs of butter and set aside.
• Dissolve the coffee powder in the hot water and let cool.
• In a medium bowl, or on a piece of waxed paper, sift together the flour, cornstarch, baking soda and salt.
• In a large bowl, cream together the 8 tbs of butter and sugar until light and fluffy, about 3 minutes.
• Add the sour cream and mix well.
• In 3 additions, add the flour mixture alternately with the eggs, beating well after each addition.
• Beat in the melted chocolate, dissolved coffee, and vanilla.
• Spread the batter into the prepared pan.
• Bake until a toothpick inserted in the center of the cake comes out clean, about 30-35 minutes.
• Cool on a large wire rack for about 10 minutes.
• Carefully run a knife around the edges of cake, invert onto rack to cool completely.
• ICING:.
• Beat the room temperature butter in a large bowl with an electric mixer on high speed until fluffy, about 2 minutes.
• On low speed, beat in confectioner's sugar, about 1/4 cup at a time until smooth. Add the cooled chocolate and vanilla, mix well.
• Slice the cake in half horizontally. Transfer the bottom, cut side up to a platter (I gently slide the top layer onto a cutting board until needed).
• Spread about 1/2 of the icing over the cake, it will be a generous amount.
• Top with the top half of the cake, cut side down.
• Spread the remaining icing over the top and sides of cake.
• Sprinkle with powdered sugar to garnish if desired.

FUDGY DELUXE CHOCOLATE CAKE

Steps:

• THE CAKE:.
• Preheat the oven to 350.
• Grease and flour two 9" round pans. (I line the bottoms with parchment or wax paper because I'm paranoid, but not necessary).
• Melt chocolate in microwave and set aside to cool.
• Mix flour, soda, and salt and set aside.
• Beat the margarine in a mixer until it's soft
• Add brown sugar and eggs and beat until light and fluffy (about 5 min.).
• Beat in vanilla and cooled melted chocolate.
• Mix in sour cream and dry ingredients alternately, and then beat well.
• Stir in boiling water (batter will be thin and runny).
• Pour batter into pans evenly, and bake at 350 degrees for 25-35 minutes, or until toothpick comes out cleanly.
• Allow to cool on a rack for 10 minutes, and then remove from pans.
• Allow cakes to cool completely, and then frost.
• SUPER FUDGEY FROSTING:.
• Melt chocolate and butter together ( I microwave it) and allow to cool
• Combine milk, vanilla, and confectioner's sugar in a mixer and mix on low.
• Add melted butter and chocolate.
• Whip until frosting is of spreading consistency.(If butter/chocolate mixture is still warm, it takes a bit of time to set up).

SUNSWEET'S FUDGY CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F
• Bring prunes and water to a boil in a small saucepan; heat and simmer for 10 minutes, stirring frequently, until mixture is very thick and liquid has been absorbed; let cool.
• Spray a 9 inch springform pan liberally with nonstick cooking spray then coat with 2 tablespoons sugar, shaking out excess.
• Beat together remaining sugar, butter spread, milk, extract, egg whites and prunes in a medium bowl for 3 minutes on high speed with an electric mixter.
• Beat in dry ingredients on low speed, then beat for a few minutes on high to make a light batter.
• Spread in prepared pan and bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
• To serve, drizzle slices with melted raspberry jam.