*  Exported from  MasterCook  *
 
                          DECADENT CHOCOLATE CAKE
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Cup           Boiling water
    3      Ounce         Unsweetened chocolate
    8      Tablespoon    Sweet butter
    1      Teaspoon      Vanilla extract
    2      Cup           Sugar
    2                    Eggs -- separated
    1      Teaspoon      Baking soda
      1/2  Cup           Dairy sour cream
    2      Cup           Flour -- sifted *
    1      Teaspoon      Baking powder
                         -------CHOCOLATE FROSTING------
    2      Tablespoon    Sweet butter
      3/4  Cup           Semisweet chocolate chips
    6      Tablespoon    Heavy cream
    1 1/4  Cup           Powdered sugar
    1      Teaspoon      Vanilla
 
 * minus 2 TBLS ** Preheat oven to 350~F. Grease and flour a 10-inch tube pan.
Knock out excess. Pour boiling water over chocolate and butter; let stand until
melted. Stir in vanilla and sugar, then whisk in egg yolks, one at a time,
blending well after e
 ach addition. Mix baking soda and sour cream and whisk into chocolate mixture.
Sift flour and baking pwoder together and add to batter, mixing thoroughly. Beat
egg whites until stiff but not dry. Stir a quarter of the egg whites thoroughly
into the batte
 r. Scoop remaining egg whites on top of the batter and gently fold together. Pour
batter into the prepared pan. Set on the middle rack of the oven and bake for 40
to 50 mins., or until the edges have pulled away from the sides of the pan and a
cake teste
 r inserted into the center comes out clean. Cool in pan for 10 mins; unmold and
cool completely before frosting. 12 portions. CHOCOLATE FROSTING: Place all
ingredients in a heavy saucepan over low heat and whisk until smooth. Coo!
 l slightly; add more sugar if necessary to achieve a spreading consistency.
Spread on cake while frosting is still warm. 
 
 
 
 
 
 
 
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