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Category:Cakes - Author:- Contributor:

SOUR CREAM CHOCOLATE CAKE & FROSTING

Ingredient:

--CAKE:--

2 c. flour
2 c. sugar
1 c. water
3/4 c. sour cream
1/4 c. shortening
1 1/4 tsp. salt
1 tsp. vanilla
1/2 tsp. baking powder
2 eggs
4 oz. unsweetened chocolate, melted

--FROSTING:--

1/3 c. butter
3 oz. unsweetened chocolate, melted
3 c. confectioners sugar
1/2 c. sour cream
2 tsp. vanilla

Direction:

CAKE: Preheat oven to 350 degrees. Grease and flour a 13 x

9 inch oblong pan. Measure all cake ingredients into large

mixing bowl. Mix 1/2 minute on low speed, scraping bowl

constantly. Beat 3 minutes at high speed, scraping bowl

occasionally. Pour into pan and bake 40 to 45 minutes.

FROSTING: Mix butter and chocolate thoroughly. Blend in

sugar. Stir in sour cream and vanilla. Beat until smooth.

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Pick of the Week

Title:NO SCUM CROCK DILL PICKLES - Author: N/A - Contributor:

Ingredient:

1 peck 4 to 6 inch pickles
4 grape or horseradish leaves
1 bunch dill weed
6 qts. water
2 tbsp. alum
1 1/2 pt. vinegar
1 1/2 c. canning salt
8 cloves garlic, optional
A 4 gal. crock

Direction:
Wash and place in crock; pickles, grape (or horseradish) leaves and dill. Boil together water, vinegar, salt, and alum for at least 5 minutes. Cool and pour over pickles. Weight with plate to keep pickles covered with brine solution and cure for 10 days. You may add garlic after the eighth day. Let cure in a cool place.