4 oz Unsweetened baking
-chocolate, melted and
-cooled
2 c Sugar
1 1/2 c Flour
3/4 ts Baking soda
1/2 ts Salt
1 c Coffee; strong
1/2 c Sour cream
1/2 c Oil; (1 1/2 cups)
2 Eggs
—Fudge Frosting—
4 oz Unsweetened baking
-chocolate, melted
6 oz Evaporated milk
1 c Sugar
Preheat oven to 350 Grease and line with wax paper 2 9 inch round pans.
Blend hot coffee, sour cream and oil with a whisk, set aside. Mix in bowl
sugar, flour, soda and salt. Add coffee mixture slowly until mixed. Add
eggs one at a time until blended. Add chocolate. Pour in pans (batter will
be runny) and bake for 35-45 minutes. Remove from pan and cool completely.
Prepare icing in blender only. Blend milk and sugar on high speed for 2
seconds. Add chocolate and mix at high speed for 1 1/2 minutes or until
blender sound changes. Let set room temperature for 30 minutes then cover
and set another hour. This helps the xture to become more spreadable. Frost
cooled cake.
Yields
12 Servings
