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 ;)
going in...
just out of the oven
Ingredients:
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
2 eggs
1 tsp. vanilla extract
½ cup sour cream
Method:
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.
