1/4 pound plus 1 tablespoon butter, softened
1 1/2 cups sugar
1 cup sour cream
2 eggs
1 1/2 cups flour
1/2 cup cornstarch
1 teaspoon salt
2 ounces unsweetened chocolate, melted
1 teaspoon pure vanilla extract
2 teaspoons instant coffee
1/4 cup hot water
Fudge Cake Icing, recipe follows
Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch rectangle
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.
Frost with Fudge Cake Icing
Yield: one cake
FUDGE CAKE ICING
Recipe Courtesy of Emeril Lagasse
1 pound butter, softened
4 cups powdered sugar
12 ounces unsweetened chocolate, melted
1 teaspoon vanilla
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