TOOLS:
- 7″ x 2″ round cake pans (PRD-72), 2 ea
- Cooling Rack (CR-1417)
- Measuring cups/spoons
- Mixing bowl
- Mixer
- Sifter
INGREDIENTS:
- Unsalted butter, 1 stick
- Light brown sugar, 2 1/4 cup
- Large eggs, 3 ea
- Vanilla, 1 1/2 tsp
- Unsweetened chocolate, melted, 3 oz
- Baking soda, 2 tsp
- Salt, 1/2 tsp
- Cake flour, sifted, 2 ¼
- Sour cream, 1 cup
- Boiling water, 1 cup
DIRECTIONS:
Preheat oven to 325° F (163° C). Prepare two, 7” x 2” round cake pans. Butter and flour work best.
Mix butter until smooth. Add brown sugar, beat until light and fluffy. Add eggs, 1 at a time. Beat until well-blended after each addition. Add vanilla and chocolate, mix until blended. Add baking soda and then salt. Alternatively, add flour then sour cream. Begin and end with flour. Beat until smooth. Pour in boiling water, stirring with a spatula until blended. Divide batter evenly in your pans. Bake until tester comes clean. Approximately 25-28 mins. Allow to cool completely on a wire rack.