I have been under the weather lately, and all I have wanted to eat is chocolate. I found a pennsylvania dutch chocolate cake recipie in one of my old magazines, so I decided to bake it. The Pennsylvania dutch chocolate cake recipie was not found in a Pennsylvania magazine, but I decided to try it anyway. The magazine was bought in 1986. It had brown sugar in the recipie. I baked it in a bundt pan for about 40 minutes and guess what....it tasted like a chocolate cake. I'm no expert on Pennsylvania dutch chocolate cakes, mind you, but I do know what a chocolate cake should taste like. I should have frosted it with chocolate buttercream frosting. The recipie follows:
3oz.unsweetened chocolate
1/2 C. water 3/4 C. butter or margarine
1 C. sour cream 1 C. sugar
1 3/4 C. cake flour 3/4 C. firmly packed brown sugar
1 t. baking soda 3 large eggs
1 1/2 t. baking powder 2 t. vanilla
1/2 t. salt
Grease and flour two 8-inch round pans. Heat chocolate and water in heavy saucepan over low heat until chocloate is melted; stir constantly. Cool but do not allow chocolate to set up; add sour cream and blend well. Mix flour, powder, soda, and salt together; set aside. Cream butter. Gradually add sugars; beat until light and fluffy. Add eggs, one at a time; mix well after each addition. Add dry ingredients alternately with chocolate mixture; mix well. Add vanilla. Pour into prepared pans. Bake at 350 degrees for 30-35 minutes, or until wooden pick inserted in center comes out clean. Cool 10 minutes; release. Cool completely before decorating.
The Wilton. Yearbook 1986 Baking & Decorating
I don't really care for box cake mixes, when I can bake a Pennsylvania Dutch Chocolate Cake from scratch. What about you?
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