French Chocolate Cake/1953 Winner
French Chocolate Cake/1953 Winner recipe
Yield
16 servingsPrep
20 minCook
30 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ¾ | teaspoon |
baking soda
|
|
| ½ | cup |
cocoa powder
|
|
| ¾ | teaspoon |
salt
|
|
| ⅓ | cup |
butter
or margarine |
|
| 1 ⅓ | cups |
sugar
|
|
| ¾ | cup |
water
|
|
| ½ | cup |
sour cream
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | large |
egg whites
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 3.8 | ml |
baking soda
|
|
| 118 | ml |
cocoa powder
|
|
| 3.8 | ml |
salt
|
|
| 79 | ml |
butter
or margarine |
|
| 315 | ml |
sugar
|
|
| 177 | ml |
water
|
|
| 118 | ml |
sour cream
|
|
| 5 | ml |
vanilla extract
|
|
| 3 | each |
egg whites
|
*
|
Directions
Sift together the flour, soda, cocoa powder (unsweetened) and salt; set aside.
Cream butter until fluffy and light then add water, sour cream and vanilla.
Mix with flour mixture and beat until smooth.
Beat egg whites for 1 minute then fold into batter.
Pour batter into 2 well greased and lightly floured cake pans.
Bake in preheated 350℉ (180℃) oven for 25 to 30 minutes.
Cool then frost.
- Brown Sugar Chocolate Frosting: Combine ½ cup packed brown sugar, ½ cup water and 2 tablespoons butter in saucepan.
Cook until a little syrup dropped into cold water froms a soft ball.
Remove from heat and add 2 squares chocolate; stir until melted and smooth.
Blend in 2 cups sifted confectioners sugar and ⅛ teaspoon salt, alternately with ¼ cup cream.
Beat well then add 1 teaspoon vanilla.
Thin with additional cream if necessary, a few drops at a time.
