I developed this recipe with a friend many years ago. It’s extremely rich and fattening, but well worth every calorie.
|Yield||1 cake or 24 cupcakes|
|Directions||Preheat oven to 350.
Beat the sugar, butter, and eggs until fluffy. Mix in 1 c sour cream.
In another bowl, combine flour, salt, baking soda, and cocoa. Gradually beat into egg mixture. Add coffee and vanilla.
Spread into baking dish or cupcake pan.
Bake 25-30 minutes, until butter knife poked in center comes out clean. Cool, then frost with remaining c sour cream.
|Notes||You can also use softened cream cheese as frosting, but I prefer the contrast provided by sour cream on this rich chocolate cake.|
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