CHOCOLATE SOUR CREAM FUDGE CAKE

2 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
2 1/4 cups brown sugar, packed
3 eggs
4 oz unsweetened chocolate, melted and cooled
1 1/2 tsp pure vanilla extract
1 cup sour cream
1 cup coffee, prepared very strong

Preheat oven to 350 degrees F. Grease two (9 inch) square baking pans and line with waxed paper.

Mix flour, baking soda, and salt together; set aside.

Beat butter, sugar, and eggs for 5 minutes in the bowl of an electric mixer until very light and fluffy. Beat in chocolate and vanilla. Stir in about 1/3 of the dry ingredients, half the sour cream, another 1/3 of the dry ingredients, the rest of the sour cream, and finally the remainder of the dry ingredients. Stir JUST until mixed.

Stir in hot coffee, and pour into prepared pans. Strike each pan on the edge of the counter to release air bubbles.

Bake at 350 degrees F for 35 minutes. Cool pans on a wire rack for 15 minutes. Run a knife around the edge, turn out, and cool completely.

Servings: 10
Source: Sharron Solomon