This is a recipe for Chocolate Sour Cream Cake from the cookbook Dear Daughter: The Tested Recipes of Five Generations. I received this cookbook as a birthday gift from my aunt and uncle.
- 3 eggs
- 1 1/2 c. sugar
- 2 c. sifted flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 3/4 tsp. soda
- 1 1/2 c. sour cream
- 1 t. vanilla
- Beat eggs and sugar together, thoroughly.
- Sift together dry ingredients and add to egg mixture alternatively with sourcream, mixing with slow stirring motion.
- Stir in vanilla.
- Pour batter into paper-lined cupcake tins, a little more than halfway full. Bake 20 to 25 minutes (depending on the size of the cupcakes). Cool completely before frosting.
fudge frosting ingredients.
- 2 T. butter or margarine
- 2/3 c. evaporated milk
- 1 T. corn syrup
- 2 oz (squares) unsweetened chocolate, cut up
- 2 c. granulated sugar
- 1 T. vanilla
fudge frosting directions.
- Combine the first five ingredients in a saucepan, stir to dissolve sugar, cover the pan and cook 1 minute.
- Remove the pan cover and cook gently, without stirring, to soft-ball stage (234 degrees), about 5 minutes. Remove from heat.
- Let cool for 15 minutes, and vanilla and beat until creamy. If it gets too thick, thin it out with some milk or half and half.
I’m not even sure it’s fair for me to rate this recipe because I’m not convinced I made it correctly. First of all, I didn’t have unsweetened chocolate squares. So I substituted 3 tablespoons of unsweetened cocoa powder for each square of chocolate.
The cupcakes turned out moist but not quite as chocolatey as I would have liked.
It was the frosting that gave me hell. This is the second time I’ve had problems attempting to make a fudge frosting. I ruined a pot the first time I tried to get this recipe right. It’s very easy to burn, so you need to be careful. And you need a candy thermometer. Luckily my sister has one. The first time around I got impatient and shot the temperature of the burner up too fast. Additionally, the recipe says not to stir, but I’m almost positive this is how I burned the bottom of my pot.
In round two I forgot to add the vanilla at the end. Oops. This frosting hardens quickly. I frosted two cupcakes and began having difficulty spreading the frosting. So I decided to cover the ugly swirls of frosting with chocolate sprinkles.
As the fudge hardens quickly, you can imagine what it’s like biting into this monstrosity. It’s like eating a cupcake with a layer of fudge on top. Not quite what I was going for. But then again, I’m not convinced I even cooked this correctly.