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Sour Cream Black Fudge Loaf Cake Recipe

Sour Cream Black Fudge Loaf Cake recipe and other cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Sour Cream Black Fudge Loaf Cake recipe  PDF



FOR THE CAKE 1/4 c Chocolate bread crumbs
(mi enough unsweetened cocoa powder into fine dry bread crumbs to give the mi ture a medium brown colour 1 c Plus 3 tbs sifted unbleached
flour 3 tb Unsweetened cocoa powder
(Preferably Dutch process) 1 tb Baking powder
1/2 ts Salt
3 1/2 oz Semisweet chocolate
2 oz Unsweetened chocolate
2 tb Dry instant e presso or
coffee 2 tb Boiling water
4 oz Unsalted butter room temp
1 t Vanilla e tract
1 c Light brown sugar, firmly
packed 2 Eggs
1/2 c Sour cream
FOR THE ICING 6 oz Semisweer chocolate
pn Salt 1/2 c Sour cream

Adjust a rack one third up from the bottom of the oven and preheat the oven to 350 degrees F. Butter an 8 cup0 loaf pan. Dust the pan with chocolate bread
crumbs, tap over paper to remove e cess crumbs, and set aside. Place both of the chocolates in the top of a double boiler over warm water on moderate heat until the chocolate is almost melted. Remove from top of the double boiler and stir until melted and snmooth. Set aside. In a small cup, stir in e presso, or coffee granules with the boiling water, and set aside. In a large bowl of an electric mi er, beat the butter until soft. Beat in the vanillaand sugar then the eggs, one at a time. Add the chocolate and beat to mi . On low speed, beat in half of the sifted dry ingredients, then the sour cream and e presso or coffee, and finally the remaining dry ingredients, scraping the sides of the bowl as necessary. Beat only until smooth. Turn batter into the prepared pan. Smooth the top. Bake for about 1 hour and 5 minutes, or until a cake tester gently inserted in the middle comes out dry. Remove from the oven and let stand 10 minutes. While standing the cake will settle down slightly, but it will beok. Cover the pan with a rack, turn the pan and rack upside down, remove the pan, and leet cake stand upside down to cool. Make the icing: Place teh chocolate in the top of a small double boiler and stir until melted ans smooth. Stir in the salt and sour cream. Carefully transfer the cooled cake to a serving board or flat tray. To keep the try clean while frosting, slip wa ed paper strips under the cake. Spread the icing over the top and sides of the cake. Remove strips of wa paper. If the cake has been frozen or refrigerated, bring to room temperature before serving. Nutritional info per serving: 381 cal 6g pro, 46g carb, 23g fat(49), .4g fiber, 65mg chol, 239mg sodium Source: Miami Herald, 12/28/95 formatted by Lisa Crawford

Sour Cream Black Fudge Loaf Cake recipe and other cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
555 people have voted
Last Reviewed on 2018-12-13



Thursday, Dec 13 2018 Download & Print Sour Cream Black Fudge Loaf Cake recipe  PDF   Cake recipes RSS   Thumsb up

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