Too Much Chocolate Cake
This cake won me First Prize at the county fair last year. It is very chocolaty.
Yield
8 servingsPrep
20 minCook
Ready
3 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
milk
|
|
| ½ | cup |
semi-sweet chocolate
grated, null, null |
*
|
| 1 ½ | cups |
sugar
|
|
| 2 | x |
eggs
|
*
|
| ¾ | cup |
sour cream
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | tablespoon |
water
|
|
| 2 | cups |
cake flour
|
|
| ½ | cup |
butter
softened |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
milk
|
|
| 118 | ml |
semi-sweet chocolate
grated, null, null |
*
|
| 355 | ml |
sugar
|
|
| 2 | x |
eggs
|
*
|
| 177 | ml |
sour cream
|
|
| 5 | ml |
baking soda
|
|
| 15 | ml |
water
|
|
| 473 | ml |
cake flour
|
|
| 118 | ml |
butter
softened |
|
Directions
Preheat oven to 350℉ (180℃) F (175 degrees C). Grease and flour one 9 x 13 inch pan. Grate the chocolate. In a small saucepan, boil the milk and chocolate until mixture forms a custard. Cream the butter or margarine and sugar. Add eggs and sour cream to the creamed mixture. Dissolve the baking soda in water, and add to the creamed mixture. Add the flour, and mix thoroughly. Add the chocolate mixture and beat well. Pour into a greased and floured 9x13 inch pan. Bake at 350℉ (180℃) F (175 degrees C) for 40 minutes to one hour.
