Sour cream black fudge loaf cake

 
                      SOUR CREAM BLACK FUDGE LOAF CAKE
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----FOR THE CAKE-----
      1/4   c            Chocolate bread crumbs
                         (mix enough unsweetened
                         -cocoa powder into fine dry
                         -bread crumbs to give the
                         -mixture a medium brown
                         -colour
    1       c            Plus 3 tbs sifted unbleached
                         -flour
    3       tb           Unsweetened cocoa powder
                         -(Preferably Dutch-process)
    1       tb           Baking powder
      1/2   ts           Salt
    3 1/2   oz           Semisweet chocolate
    2       oz           Unsweetened chocolate
    2       tb           Dry instant expresso or
                         -coffee
    2       tb           Boiling water
    4       oz           Unsalted butter -- room temp
    1       t            Vanilla extract
    1       c            Light brown sugar, firmly
                         -packed
    2                    Eggs
      1/2   c            Sour cream
                         -----FOR THE ICING-----
    6       oz           Semisweer chocolate
            pn           Salt
      1/2   c            Sour cream
 
   Adjust a rack one-third up from the bottom of the oven
   and preheat the oven to 350 degrees F.  Butter an
   8-cup0 loaf pan. Dust the pan with chocolate bread
   crumbs, tap over paper to remove excess crumbs, and
   set aside. Place both of the chocolates in the top of
   a double boiler over warm water on moderate heat until
   the chocolate is almost melted. Remove from top of the
   double boiler and stir until melted and snmooth. Set
   aside. In a small cup, stir in expresso, or coffee
   granules with the boiling water, and set aside. In a
   large bowl of an electric mixer, beat the butter until
   soft. Beat in the vanillaand sugar then the eggs, one
   at a time. Add the chocolate and beat to mix. On low
   speed, beat in half of the sifted dry ingredients,
   then the sour cream and expresso or coffee, and
   finally the remaining dry ingredients, scraping the
   sides of the bowl as necessary. Beat only until
   smooth. Turn batter into the prepared pan. Smooth the
   top. Bake for about 1 hour and 5 minutes, or until a
   cake tester gently inserted in the middle comes out
   dry. Remove from the oven and let stand 10 minutes.
   While standing the cake will settle down slightly, but
   it will beok. Cover the pan with a rack, turn the pan
   and rack upside down, remove the pan, and leet cake
   stand upside down to cool. Make the icing: Place teh
   chocolate in the top of a small double boiler and stir
   until melted ans smooth. Stir in the salt and sour
   cream. Carefully transfer the cooled cake to a serving
   board or flat tray.  To keep the try clean while
   frosting, slip waxed paper strips under the cake.
    Spread the icing over the top and sides of the cake.
   Remove strips of wax paper. If the cake has been
   frozen or refrigerated, bring to room temperature
   before serving.
   
   Nutritional info per serving: 381 cal; 6g pro, 46g
   carb, 23g fat(49%), .4g fiber, 65mg chol, 239mg sodium
   
   Source: Miami Herald, 12/28/95 formatted by Lisa
   Crawford
  
 
 
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