Before we get started, the recipes from "Scratch" are just that..
No box mixes here..
These are the ones our grandmothers and mothers passed down and are rarely used in this fast paced world of instant this and microwave that.
Hope you all enjoy this simple chocolate cake and homemade icing to die for!
Also make note that the batter is going to be Really THICK!do not try to thin the batter out because it is a pound cake that is put into a bundt pan not a sheet cake pan.
INGREDIENTS:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda (Self-Rising Flour can be used instead)
1 cup Sugar
1/3 cup best quality cocoa powder
1 1/2 sticks of butter (3/4 cup melted Butter)
2 large Eggs
2 teaspoons good-quality vanilla extract
23 cup sour cream
DIRECTIONS:
Preheat oven to 350 (State-Side) 180 fan-forced (Overseas)
Generously grease a Bundt
Mix together the dry ingredients: Flour, Sugar, Baking Powder, Baking Soda, and Cocoa Powder
Add the Butter, Eggs, Vanilla, and Sour Cream. Mix until a smooth thick batter forms. Pour batter into the prepared Bundt pan.
Bake for about 30-40 minutes, and then start testing with a knife or toothpick until it is done.
(I have found depending on altitude and weather, it generally takes almost a full 50-60 minutes)
FROSTING:
Once cake is cooled and is turned out of the Bundt Pan ready to be frosted...
1/3 cup Milk
1/3 cup Butter
1 1/4 cups of Sugar
1 teaspoon Vanilla
1 cup semi-sweet chocolate chips
Heat the Milk, butter and sugar over medium-high heat
As soon as the mixture reaches boiling, remove from the heat and add the vanilla and chocolate chips.
Stir until smooth, spread immediately on cooled cake
ENJOY!!!!!
