Chocolate Sour Cream Fudge Cake

Directions

Sift together flour, baking soda and salt.

Beat butter, sugar and eggs for 5 minutes in the bowl of an electric mixer until very light and fluffy.

Beat in chocolate and vanilla.

Stir in about ⅓ of the dry ingredients, half the sour cream, another ⅓ of the dry ingredients, the rest of the sour cream, and finally the remainder of the dry ingredients.

Stir JUST until mixed.

Stir in hot coffee, and pour into two 9 inch square pans greased and lined with waxed paper.

Strike each pan on the edge of the counter or drop several times onto the floor from a height of 6 inches to release air bubbles.

Bake at 350℉ (180℃) F for 35 minutes.

Cool pans on a wire rack for 15 minutes.

Run a knife around the edge, turn out, and cool completely.