2 c Sugar 1 c Strong coffee
1 3/4 c Flour 1 c Sour cream
3/4 c Unsweetened cocoa 1/2 c Vegetable oil
2 ts Baking powder 2 Eggs
1 ts Baking soda 1 ts Vanilla
1/2 ts Salt
FROSTING
4 oz Unsweetened chocolate 1 ts Vanilla
1/3 c Water 3 c Powdered sugar
2 tb Butter
Preheat oven to 350. Butter 9 x 13′ pan; set aside. Use metal blade
to mix the first 6 ingredients until combined, about 5 seconds. In a
4 cup liquid measure, stir together the remaining ingredients. With
the machine running, slowly pour liquid in a steady stream through
the small feed tube. Let blend until smooth, about 5 seconds. Scrape
down work bowl and mix 5 seconds more. Pour into prepared pan and
bake for 40 to 45 minutes, or until a toothpick inserted in the
center comes out clean. Remove from oven and let cool on wire rack.
Frost with Dark Chocolate Frosting. Break chocolate into 1″ chunks.
Use metal blade to chop fine. Bring water and butter just to boil;
remove from heat; add vanilla. With machine running, pour liquid in
slow stream through tube. Scrape; add sugar. Blend.
Shared by JEANNE SCHIFF, Prodigy ID# SSBB43A.
Yields
1 servings
