Recipe: 00164 Title : Chocolate Sour Cream Fudge Cake Author: Shel Belinkoff Date : June 1995 _________________________________________________________________________ 2 cups flour 2 tsp baking soda 1/2 tsp salt 1/2 cup unsalted butter, softened 2 1/4 cups light brown sugar 3 eggs 4 oz bitter chocolate, melted and cooled 1 1/2 tsp pure vanilla 1 cup sour cream 1 cup VERY STRONG hot liquid coffee -------------------- Sift together the flour, baking soda and salt. Beat butter, sugar and eggs for 5 minutes using an electric mixer, until very light and fluffy. Beat in the chocolate and the vanilla. Stir in about 1/3 of the dry ingredients, 1/2 the sour cream, another 1/3 of the dry ingredients, the rest of the sour cream and, finally, the remainder of the dry ingredients. Stir until JUST mixed. Stir in the hot coffee and pour into 2 9-inch square pans greased and lined with waxed paper. Strike each pan on the edge of the counter or drop on the counter or floor from a height of 6 inches to release air bubbles. Bake at 350 degrees for 35 minutes. Cool on a wire rack for 15 minutes before running a knife around the edge and turning out. Cool completely before frosting with . . . -=-=-=-=-=-=- _________________________________________________________________________