DOUBLE CHOCOLATE CHIP CRATER CAKE

Preheat oven 350°. Generously grease a 10-inch springform pan. Wrap bottom of pan with foil to avoid leakage.

Sift together onto wax paper:

1 ¼ cups flour

1 ½ tsp. baking powder

¾ tsp. baking soda

½ tsp. salt

Cream until fluffy:

1 cup unsalted butter, softened

1 ¾ cups sugar

Add, mixing on lowest speed:

¾ cup unsweetened cocoa powder

Still on slow speed, slowly add and mix until smooth and flowing:

½ cup hot water

Increase speed to medium and add one at a time, until well mixed:

3 eggs

Add and mix until smooth:

¾ cup light sour cream

2 tsp. vanilla

Add reserved dry ingredients, mixing until smooth.

Transfer batter to prepared pan. Sprinkle evenly over surface. Use knife to swirl in chips, leaving many on surface:

1 ½ cups semi-sweet chocolate chips, chopped

Place cake pan on baking sheet on center rack of oven and bake until wooden pick inserted in center comes out clean. About 55 minutes. I think it takes less time.

Chocolate Chip Frosting:

Melt in microwave or in double boiler:

6 oz. semi-sweet chocolate chips

¼ cup butter

Stir in until smooth:

¼ cup light sour cream

dash of salt

Frosting recipe may be doubled to fill “crater” or sweetened whipped cream may be used as an alternative.

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