Ingredients
1 3/4 cup unbleached all-purpose flour
1 3/4 cup sugar
3/4 cup cocoa
1 1/2 tsp baking soda
1 tsp salt
2/3 cup butter or margarine, softened
2 cup dairy sour cream
2 large eggs
1 tsp vanilla extract
FROSTING
3 tbsp butter or margarine
1/3 cup cocoa
1 1/2 cup confectioners' sugar
2 tbsp milk, (up to 3 tb maybe needed)
1/2 tsp vanilla extract
Directions
Preheat the oven to 350 Degrees F. Grease and flour a 13 X 9 X 2-Inch
baking pan. In a large mixer bowl, combine the flour, sugar, cocoa,
baking soda and salt, blending well. Blend in the butter, sour cream,
eggs and vanilla. Beat for 3 minutes on medium speed. Pour the
batter into the prepared pans and bake for 40 to 45 minutes or until
a wooden pick, inserted in the center, comes out clean. Cool in the
pan on a wire rack. When cold, frost the Fudge Frosting.
FUDGE FROSTING:
In a small saucepan over low heat, melt the butter. Add the cocoa and
cook, stirring constantly, until the mixture begins to boil. Pour the
mixture into a small mixer bowl and allow to cool completely. Add the
confectioners' sugar to the cocoa mixture alternately with the milk
then beating to a spreading consistency. Blend in the vanilla.
Servings: 12 servings
Chocolate Sour Cream Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
Historians have tracked the existance of recipes far back into distant history, certainly as far back into history as the ancient Egyptians, and potentially, even further back. Having said that, in the main part, these ancient cookbooks were just simple hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the oldest recipe found, according to food historians is a series of clay tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. During the time of the Roman Empire a roman called Apicius created some scripts detailing recipes enjoyed by the Romans. In his scrolls, he tells us how the roman meals were separated into hors d`oeuvre, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the cooks of Roman times made use of many different aromatic flavors, including a few that are still present in modern kitchens for example bay, fennel and dill. As our culinary historical trip moves on a few more years we find a couple of recipe books dating from the fourteenth century : a cookery book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these have no connection with the curry that is served today, but instead recipes for the types of food served to the rich people of that time. In the fifteenth century, people returning from the crusades brought back a variety of spices and herbs from the Middle-East, including spices like basil and rosemary. These new foods and spices prompted an explosion in manuscripts on food, the majority of which are kept safe in private collections. The introduction of television gave us TV cooks and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Chocolate Sour Cream Cake recipe.
