Sour Cream Fudge Cake

Sour Cream Fudge Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2-¼

    cups cake flour

  • 1-½

    teaspoons baking soda

  • ½

    teaspoon salt

  • 3

    ounces unsweetened chocolate, chopped

  • 1-½

    sticks unsalted butter, softened

  • 2-¼

    cups granulated sugar

  • 3

    large eggs

  • 2

    teaspoons vanilla extract

  • ¾

    cup sour cream

  • ¾

    cup hot water

  • Frosting

  • ¾

    cup creamy peanut butter (do not use a natural brand or sugar-free)

  • 4

    Tablespoons unsalted butter, softened

  • 1-½

    teaspoons vanilla extract

  • 3

    cups confectioner's sugar

  • cup whole milk

Directions

Rack should be placed in the center of the oven and the oven preheated to 325 degrees.  Grease and flour a 9 x 13 baking dish and set aside. Sift cake flour, baking soda and salt into a medium bowl and set aside. Melt chopped chocolate in a double boiler or the microwave.  I used the microwave.  It took about 2 minutes, stirring every 15 seconds  Set the chocolate aside until it is lukewarm. In the bowl of the electric mixer add butter.  Mix for about 1 minute and slowly add granulated sugar.  Beat for about 3 more minutes.  Scrape down the sides of the bowl.  Add vanilla and beat just until incorporated.  Add eggs one at a time.  Beat each egg until fully incorporated into the batter.  Scrape down the bowl. Add lukewarm, melted chocolate to the mixture in two additions.  Blend until each addition is incorporated.  Add flour-mixture in thirds and alternate with two additions of sour cream.  Blend only until fully incorporated.  Then add hot water in three separate additions as well.  Blend each addition only until it's  fully incorporated.  Add batter to the prepared pan. Bake cake for 45 to 55 minutes or until a toothpick comes out clean. Mix peanut butter and butter together until fully incorporated.  Add the vanilla extract.  Beat one more minute.  Alternately add confectioner's sugar and milk until completely mixed.  Beat at low speed. Use the frosting right away. Cake should be stored in the refrigerator after making it.


Nutrition

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