Sour Cream Fudge Cake

Course : Cakes
Serves: 1
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1/4 Pound plus 1 tablespoon butter -- softened
1 1/2 Cups sugar
1 cup sour cream
2 large eggs
1 1/2 Cups flour
1/2 Cup cornstarch
1 Teaspoon salt
2 Ounces unsweetened chocolate -- melted
1 Teaspoon pure vanilla extract
2 Teaspoons instant coffee
1/4 Cup hot water
1 recipe Fudge Cake Icing -- recipe follows

Preparation / Directions:

Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch rectangle baking pan with 1 tablespoon of the butter. Using an electric mixer, fitted with a wire whip, cream the remaining butter and sugar, scraping the sides down occasionally. Add the sour cream and mix to incorporate. Add the eggs, one at a time, beating well after each egg. Sift the flour, cornstarch and salt. Add the flour mixture, 1/2 cup at a time, scraping down the sides occasionally. Add the melted chocolate and vanilla and mix well. Dissolve the coffee in the water and add this mixture to the chocolate mixture, mix well. Pour the batter in the prepared pan. Bake the cake for 35 to 40 minutes or until the center is set. Remove from the oven and cool completely. Frost with Fudge Cake Icing


Nutritional Information:

3007 Calories (kcal); 90g Total Fat; (26% calories from fat); 44g Protein; 528g Carbohydrate; 476mg Cholesterol; 2388mg Sodium

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