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12.31.08 / Launch Date
Wenatchee Restaurants-A Dining Guide goes online
providing a comprehensive guide to dining in Wenatchee, Washington, "The Apple
Capital of the World"
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Ready for dessert?
Chocolate Fudge Cake
1/2 cup butter
4oz unsweetened chocolate, broken up
2 1/2 cups flour
2 1/4 cups sugar
1 cup unsweetened cocoa powder
1/2 teaspoon baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 cups sour cream
3 eggs
2 teaspoons vanilla extract
Frosting
4oz unsweetened chocolate, broken up
1/2 cup solid vegetable shortening
1/2 cup butter, softened
1/4 cup sour cream
1/3 cup of milk
2 teaspoons vanilla extract
1/4 teaspoon salt
1 box (1lb) confectioners sugar
1/2 cup cocoa powder
Garnish
Chocolate curls and berries
1. Heat oven to 350. Grease and flour two 9-inch round cake pans.
2. CAKE: In a glass bowl, melt butter and chocolate together in microwave on
high until melted and smooth, 1 to 1 1/2 minutes stirring halfway through. Set
aside. Beat on slow speed the flour, sugar, cocoa, baking soda, baking powder
and salt until blended.
3. Add sour cream, eggs, 1 cup water, chocolate mixture and vanilla. Beat 30
seconds on low and until dry ingredients are moistened. Increase to medium, then
beat 2 minutes. Pour into prepared pans.
4. Bake for 40 minutes or until cake layers spring back when pressed.
5. Cool layers in pans on rack 10 minutes. Remove cakes to rack to cool.
6. FROSTING: In a small glass bowl, melt chocolate in microwave on high for 1
minute. Stir until smooth. Set aside. Beat shortening, butter, sour cream, milk,
vanilla, salt, 1 cup of the sugar and the cocoa powder in a medium-size bowl
until creamy. Gradually beat in remaining sugar and melted chocolate until thick
and smooth.
7. Place a cake layer on pedestal. Spread with about 2/3 cup frosting. Top with
second layer; spread with about 2/3 cup more frosting. Top with remaining layer.
Frost top and sides, swirling decoratively. Garnish with chocolate curls and
berries.
Bon Appetite
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