Do you ever just REALLY. NEED. CHOCOLATE. CAKE? Come on, I know you do. Well that was me the other night, so I pulled out a card from my beloved 1973 “McCall’s Great American Recipe Card Collection” (oh you know, the one with the red white and blue logo with the huge American eagle? Yeah, that one. Hard to miss.) and made cake. Because I needed cake. Immediately.
The problem is, this cake isn’t ready immediately. First off, they don’t tell you till step 3 that the butter needs to be room temperature, which means you have to put the eggs and sour cream back in the fridge and watch an episode of “Murder, She Wrote” while you wait. Then get back to it. Second, for a small cake, it needs to bake for over an hour – people, you’ve just bought yourselves another episode! Hello, Angela Lansbury! But have no fear – the cake is good – but the batter? THE BATTER IS THE BEST PART. Make sure to enjoy some while you wait…
And after the 3 (or 200) hours it takes to prepare it, this is actually a nice cake, with decent chocolate flavor similar to my favorite cookies (DSers, see recipe here) HOWEVER, since I am a very picky customer, I will point out that for a pound cake, it was a little too light and fluffy. Too light and fluffy you say, how is that even possible? How can you complain about that? Well, I prefer a light and fluffy angel food cake but a dense pound cake, call me nuts. Still, this has a nice flavor and
is quick to make will
give you something to do while you wait for your online stream to buffer ;)
just out of the oven
1 cup boiling water
2 squares unsweetened chocolate, cut up (Note: 2 oz)
2 cups sifted all-purpose flour
1 tsp. baking soda
¼ tsp. salt
½ cup butter (NOTE: room temp)
1 ¾ cups light brown sugar, firmly packed
1 tsp. vanilla extract
½ cup sour cream
1. In small bowl, pour boiling water over chocolate; let stand 20 minutes to cool.
2. Meanwhile, preheat oven to 325 degrees. Grease well and flour 9x5x3” loaf pan. Sift flour with soda and salt.
3. In large bowl of electric mixer, let butter stand at room temperature until softened. At high speed, beat butter, brown sugar, eggs, and vanilla until light and fluffy.
4. At low speed, beat in flour mixture (in fourths) alternately with sour cream (in thirds), beginning and ending with flour mixture. Beat in cooled chocolate mixture just until combined. Pour into prepared pan.
5. Bake 60 to 70 minutes, until cake tester comes out clean.
6. Cool in pan on wire rack 15 minutes. Transfer from pan to rack; cool completely. Sprinkle with confectioners’ sugar. Makes 1 loaf.