Sour Cream Fudge Cake

Recipe Ingredients

1/4 lb	113g / 4oz	Butter - softened, plus
1 tablespoon	15ml	Butter - softened
1 1/2 cups	297g / 10oz	Sugar
1 cup	237ml	Sour cream
2		Eggs
1 1/2 cups	93g / 3.3oz	Flour
1/2 cup	31g / 1.1oz	Cornstarch
1 teaspoon	5ml	Salt
2 oz	56g	Unsweetened chocolate - melted
1 teaspoon	5ml	Pure vanilla extract
2 teaspoons	10ml	Instant coffee
1/4 cup	59ml	Hot water
		Fudge Cake Icing
1 lb	454g / 16oz	Butter - softened
4 cups	792g / 27oz	Powdered sugar
12 oz	340g	Unsweetened chocolate - melted
1 teaspoon	5ml	Vanilla

Recipe Instructions

Preheat the oven to 350 degrees. Grease a 13- by 9- by 2-inch rectangular baking pan with 1 tablespoon of the butter.

Using an electric mixer, fitted with a wire whip, cream the remaining butter and sugar, scraping the sides down occasionally. Add the sour cream and mix to incorporate. Add the eggs, one at a time, beating well after each egg. Sift the flour, cornstarch and salt. Add the flour mixture, 1/2 cup at a time, scraping down the sides occasionally. Add the melted chocolate and vanilla and mix well. Dissolve the coffee in the water and add this mixture to the chocolate mixture, mix well.

Pour the batter in the prepared pan. Bake the cake for 35 to 40 minutes or until the center is set. Remove from the oven and cool completely.

For the frosting: Using an electric mixer, fitted with a wire whip, beat the butter until soft. Add the sugar, 1/2 cup at the time, mix until smooth. Add the chocolate and vanilla, mix well. Spread the frosting on top of the cake. Slice and serve.

This recipe yields one cake.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B17 broadcast 03-18-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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