Nov 192010

Yummy, easy dessert for any time of year.

For the Cake:
2 ½  cups all-purpose flour
½  cup unsweetened cocoa powder
1 teaspoon baking soda
¾  teaspoon salt
1 cup sour cream (8 ounces)
8 ounces (2 sticks) unsalted butter, plus more for pan
1 ½  cups sugar
½ cup milk
4 large eggs
½ cup semi-sweet chocolate, melted
1 teaspoon pure vanilla extract

Glaze Options:

Stonewall Kitchen Peanut butter and Chocolate Sauce

Fran’s Chocolate Sauce

Fran’s Caramel Sauce

Powdered Sugar

Directions:

1.         Make the cake: Preheat oven to 325 degrees. Butter a 14-cup Bundt pan. Whisk flour, cocoa, baking soda, and salt in a large bowl. Mix melted chocolate and sour cream in a small bowl.

2.         Cream butter and sugar with a mixer until light and fluffy. Beat in eggs, 1 at a time, add the milk, then vanilla. Reduce mixer speed to low, and add flour mixture, alternating with chocolate mixture, ending with flour. Spoon batter into pan. Bake until a tester inserted in center comes out clean, 55 to 60 minutes. Let cool in pan on a wire rack. Invert cake. (Cake will keep for up to 1 day.)

Drizzle with the glaze and sprinkle with powdered sugar

About Keli Sim DeRitis

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+

admin

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+


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