Sour Cream Black Fudge Loaf Cake

* Exported from MasterCook *

SOUR CREAM BLACK FUDGE LOAF CAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----FOR THE CAKE-----
1/4 c Chocolate bread crumbs
(mix enough unsweetened
-cocoa powder into fine dry
-bread crumbs to give the
-mixture a medium brown
-colour
1 c Plus 3 tbs sifted unbleached
-flour
3 tb Unsweetened cocoa powder
-(Preferably Dutch-process)
1 tb Baking powder
1/2 ts Salt
3 1/2 oz Semisweet chocolate
2 oz Unsweetened chocolate
2 tb Dry instant expresso or
-coffee
2 tb Boiling water
4 oz Unsalted butter -- room temp
1 t Vanilla extract
1 c Light brown sugar, firmly
-packed
2 Eggs
1/2 c Sour cream
-----FOR THE ICING-----
6 oz Semisweer chocolate
pn Salt
1/2 c Sour cream

Adjust a rack one-third up from the bottom of the oven
and preheat the oven to 350 degrees F. Butter an
8-cup0 loaf pan. Dust the pan with chocolate bread
crumbs, tap over paper to remove excess crumbs, and
set aside. Place both of the chocolates in the top of
a double boiler over warm water on moderate heat until
the chocolate is almost melted. Remove from top of the
double boiler and stir until melted and snmooth. Set
aside. In a small cup, stir in expresso, or coffee
granules with the boiling water, and set aside. In a
large bowl of an electric mixer, beat the butter until
soft. Beat in the vanillaand sugar then the eggs, one
at a time. Add the chocolate and beat to mix. On low
speed, beat in half of the sifted dry ingredients,
then the sour cream and expresso or coffee, and
finally the remaining dry ingredients, scraping the
sides of the bowl as necessary. Beat only until
smooth. Turn batter into the prepared pan. Smooth the
top. Bake for about 1 hour and 5 minutes, or until a
cake tester gently inserted in the middle comes out
dry. Remove from the oven and let stand 10 minutes.
While standing the cake will settle down slightly, but
it will beok. Cover the pan with a rack, turn the pan
and rack upside down, remove the pan, and leet cake
stand upside down to cool. Make the icing: Place teh
chocolate in the top of a small double boiler and stir
until melted ans smooth. Stir in the salt and sour
cream. Carefully transfer the cooled cake to a serving
board or flat tray. To keep the try clean while
frosting, slip waxed paper strips under the cake.
Spread the icing over the top and sides of the cake.
Remove strips of wax paper. If the cake has been
frozen or refrigerated, bring to room temperature
before serving.

Nutritional info per serving: 381 cal; 6g pro, 46g
carb, 23g fat(49%), .4g fiber, 65mg chol, 239mg sodium

Source: Miami Herald, 12/28/95 formatted by Lisa
Crawford



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