Recipe of the Week – Sour Cream Chocolate Cake
Submitted by Dave Hutchins
Chocolate Sour Cream Filling and Icing Ingredients:
2 cups granulated sugar or Splenda or half and half
6 Tablespoons Hershey’s Chocolate Flavored Syrup
2/3 cup dairy sour cream
1 teaspoon Vanilla
Chocolate Sour Cream Filling and Icing Directions:
In a saucepan, combine the sugar and chocolate syrup.
When well mixed, add the sour cream, and cook over medium heat to the soft-ball stage (234 degrees).
Remove from the heat; add vanilla and beat until thick enough to spread.
Add nuts of any kind for variety.
Makes 1 1/2 cups icing.
Cake Ingredients:
3 blocks Hershey’s Baking Chocolate, (3 ounces)
1/2 cup butter or margarine
1 cup boiling water
2 cups Splenda light brown sugar, packed
2 cups all-purpose flour
1-1/2 teaspoons baking soda
1 teaspoon Salt
2 Eggs
1/2 cup dairy sour cream
1 teaspoon Vanilla
Cake Directions:
Combine baking chocolate, butter and boiling water in a small bowl; stir until chocolate and butter are melted.
Thoroughly combine brown sugar, flour, baking soda and salt in a large mixer bowl.
Gradually add chocolate mixture, beating until thoroughly combined.
Blend in eggs, sour cream and vanilla; beat 1 minute at medium speed.
Pour into a greased and floured 13x9x2 inch pan.
Bake at 350 degrees for 35 to 40 minutes.
Cool and frost.