---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Chocolate Sour Cream Fudge Cake
  Categories: Cakes, Chocolate
       Yield: 10 servings
  
       2 c  All-purpose flour
       2 ts Baking soda
     1/2 ts Salt
     1/2 c  Unsalted butter; softened
   2 1/4 c  Brown sugar, packed
       3    Eggs
       4 oz Bitter chocolate
            Melted and cooled
   1 1/2 ts Pure vanilla
       1 c  Sour cream
       1 c  Coffee=prepared very strong
  
   This rich cake is from Mendocino’s CAFE BEAUJOLAIS.  Chef
   Margaret Fox makes it for birthdays, and those
   adventuresome couples who want a chocolate wedding cake.
   It is usually served with Creme Fraiche Chocolate Frosting
   (recipe on separate post).
   
   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 1/3 of the dry ingredients, half
   the sour cream, another 1/3 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 degrees for 35 minutes.  Cool pans on a wire rack for
   15 minutes.  Run a knife around the edge, turn out, and
   cool completely.  Sharron Solomon
  
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