The "Go To" Chocolate Cake "I came across this recipe 6 months ago and made cupcakes for a kids bday party.
More from Taste of Home, reader Interactions, sign-up for recipes to your inbox.Chocolate Glaze: 3 oz Unsweetened Chocolate, roughly chopped 6 Tbsp Unsalted Butter 1 cups Powdered Sugar cup Sour Cream cup Brewed Coffee, at room temp.Then I came across your recipe which is quite contrary to, but infinitely easier than the classic cake making techniques.In fact, it is so easy and quick to make (baking time notwithstanding) that I am afraid my waist is going to expand.Round baking pans with waxed paper; grease and flour the pans and paper.
OR you can even use milk with some vinegar (I use 1 cup of milk with 1 Tbsp of white vinegar, and pour out any extra to get the correct measurement I need).
But it was always devoured long before I could photograph it for you, sweet friends.Properly creaming of the fat, eggs, and sugar, applying the dry vulkaan maken proefje ingredients in the proper manner, ensuring to not over beat, etc.3.5.3251 Its not snowing here this weekend, but its so cold that only a family breakfast out could save the weekend.Transfer to a large bowl; cool for 5 minutes.Spray a 10-inch bundt pan with nonstick cooking spray and sprinkle the inside with flour.My family loves it and ask me all the time to bake the cake for them and it's gone within the hour.It really is the best and easiest moist chocolate cake recipe I've come across." Kind regards, Kirthana., 7/13/12.It rose incredibly well, had a great spring to it, just absolutely perfect.This was the cake that saved many a holiday gathering last fall.At this point you can keep the cake at room temperature or refrigerate it (covered with plastic wrap) for 1 day.
Its got a deep not-too-rich chocolate flavor and is topped with a creamy, thick glaze that has just a hint of coffee.
Stir in sour cream.