SOUR CREAM CHOCOLATE CAKE

Divine Kosher Cuisine: Catering to Family and Friends
by Rise' Routenberg, Barbara Wasser

A moist chocolate cake spiked with a hint of coffee and the slight piquancy of sour cream.
Dairy Or Pareve
Yield: 12 Servings

CAKE
• 2 cups flour
• 2 cups sugar
• 2 teaspoons instant coffee powder
• 4 ounces unsweetened chocolate, melted and cooled
• 2 tablespoons cocoa powder, sifted
• 3 large eggs
• 1 cup water
• 1 cup sour cream for dairy (use nondairy sour cream for pareve)
• 1/3 cup butter for dairy, room temperature (use margarine for pareve)
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon vanilla extract


Directions
1. Preheat oven to 350°F. Grease two 9-inch round pans.

2. Beat all ingredients 30 seconds on low speed with electric mixer. Increase speed to high and beat 3 minutes more.

3. Divide batter evenly between pans and bake 30 to 35 minutes or until tester inserted in center comes out clean. Prepare Sour Cream Chocolate Frosting while cake cools.


SOUR CREAM CHOCOLATE FROSTING

Ingredients
• 1/3 cup butter for dairy, room temperature (use margarine for pareve)
• 3 ounces unsweetened chocolate, melted and cooled
• 2 2/3 cups confectioners'sugar
• 1/2 cup sour cream for dairy (use nondairy sour cream for pareve)
• 2 teaspoons vanilla extract


Directions
1. Beat butter or margarine with chocolate at medium speed with electric mixer. Add sugar.

2. Add sour cream or nondairy sour cream and vanilla, beating until fluffy.

3. Spread frosting between layers and over cake.