Yield: 1 servings
|2 cups||Flour; sifted|
|1 tablespoon||Baking powder|
|½ teaspoon||Baking soda|
|½ cup||Unsalted butter; room Temp|
|1 cup||Sour cream|
|½ cup||Cocoa + 2 tbls|
|12 ounces||Semi sweet chocolate chips|
|CHOCOLATE BUTTER ICING-----|
|6 ounces||Semi sweet chocolate chips|
|3 tablespoons||Strong coffee|
|¾ cup||Unsalted butter; soften|
Preheat oven to 350~. Sift flour, baking powder and baking soda on waxed paper. Butter and flour two 9" cake pans. In large mixing bowl, beat sugar and egg until sugar is dissolved. Add butter and mix into egg mixture. Add sour cream, water and vanilla; b Frost.
CHOCOLATE BUTTER ICING: In a small saucepan, melt chocolate chips in the coffee over very low heat. Remove pan from heat. Beat in butter, 1 tbls at a time, until smooth. Set pan in bowl of ice and beat until icing is spreadable and holds its shape. Recipe by: Wendy Lockman <wlockman@...> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.