mzkitty
I give up.
Still organizing my recipes. This is from a Gold Medal Flour Bag a long time ago:
Sour Cream Chocolate Cake
2 cups Gold Medal flour
2 cups sugar
1 cup water
3/4 dairy sour cream
1/4 cup shortening
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon baking powder
2 eggs
4 oz melted unsweetened chocolate (cooled)
Sour Cream Chocolate Frosting (recipe below)
Heat oven to 350. Grease and flour oblong pan, 13x9x2 or two 9-inch or three 8-inch round layer pans. Measure all ingredients except frosting into large mixer bowl. Mix 30 seconds on low speed, scraping bowl constantly. Beat 3 minutes at high speed, scraping bowl occasionally. Pour into pan(s).
Bake oblong 40-45 minutes, layers 30-35 minutes or until top springs back when touched lightly with finger. Cool. Frost with Sour Cream Chocolate Frosting.
* If using self-rising flour, reduce soda to 1/4 teaspoon; omit salt and baking powder.
** For cupcakes, pour batter into paper lined muffin cups, filling each 1/2 full. Bake 20-25 minutes -- about 3 dozen cupcakes.
High Altitude (5000 feet) - Heat oven to 375. Reduce sugar to 1 3/4 cups, soda to 1 teaspoon and baking powder to 1/4 teaspoon. If using 8-inch pans, bake 25-30 minutes.
Sour Cream Chocolate Frosting
1/3 cup butter or margarine, softened
3 oz melted unsweetened chocolate (cooled)
3 cups confectioners sugar
1/2 cup dairy sour cream
2 teaspoons vanilla
Mix butter and cooled chocolate thoroughly. Blend in sugar. Stir in sour cream and vanilla; beat until frosting is smooth and of spreading consistency.
(ummm.....chocolate.....)
Sour Cream Chocolate Cake
2 cups Gold Medal flour
2 cups sugar
1 cup water
3/4 dairy sour cream
1/4 cup shortening
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon baking powder
2 eggs
4 oz melted unsweetened chocolate (cooled)
Sour Cream Chocolate Frosting (recipe below)
Heat oven to 350. Grease and flour oblong pan, 13x9x2 or two 9-inch or three 8-inch round layer pans. Measure all ingredients except frosting into large mixer bowl. Mix 30 seconds on low speed, scraping bowl constantly. Beat 3 minutes at high speed, scraping bowl occasionally. Pour into pan(s).
Bake oblong 40-45 minutes, layers 30-35 minutes or until top springs back when touched lightly with finger. Cool. Frost with Sour Cream Chocolate Frosting.
* If using self-rising flour, reduce soda to 1/4 teaspoon; omit salt and baking powder.
** For cupcakes, pour batter into paper lined muffin cups, filling each 1/2 full. Bake 20-25 minutes -- about 3 dozen cupcakes.
High Altitude (5000 feet) - Heat oven to 375. Reduce sugar to 1 3/4 cups, soda to 1 teaspoon and baking powder to 1/4 teaspoon. If using 8-inch pans, bake 25-30 minutes.
Sour Cream Chocolate Frosting
1/3 cup butter or margarine, softened
3 oz melted unsweetened chocolate (cooled)
3 cups confectioners sugar
1/2 cup dairy sour cream
2 teaspoons vanilla
Mix butter and cooled chocolate thoroughly. Blend in sugar. Stir in sour cream and vanilla; beat until frosting is smooth and of spreading consistency.
(ummm.....chocolate.....)