Monday, March 16, 2009

French Chocolate Cake

I first made this cake because Emily had tried to help me with bringing in the groceries, and she chose help carry the eggs. Five eggs were broken by the time I got to her. They were cracked, rather than smashed, so I put the broken ones in a bowl.

1 cup (2 sticks) of butter, softened
2 cups sugar
5 eggs
1 tsp vanilla

8 ounces of flour (scant 2 cups)
2 ounces of cocoa (1/2 cup)
1/4 tsp salt
1 1/2 tsps baking powder
1/2 tsp baking soda

1 cup sour cream

Preheat the oven to 375 degrees.
Grease and flour 1 large, or 2 small bundt pans.
If you like, you can also use either 2 8" or 2 9" or 3 7" pans. When using the flat pans, you'll want to paper the bottoms of the pans.

Cream the butter and sugar. Then add the eggs, and beat until light and fluffy. Add the vanilla.
Combine the dry ingredients, and put them through a sieve or strainer to make sure all the lumps are out.
On low speed, mix in the dry ingredients alternately with the sour cream.
Spoon the batter into the pans, and gently level it out.
Bake until a tooth pick comes out clean. It will look rather moist, but that's okay.

I served this with ice cream.

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