Kindly read my Fun Cake Post…

Ingredients:

1/4 cup + 3 tbsps. Unsweetened Cocoa
2/3 c. sour cream
2 large eggs
1 1/2 tsps. vanilla
1 1/2 cups + 1 tbsp. sifted cake flour
1 cup sugar
3/4 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
14 tbsps. unsalted butter
powdered sugar for coating
chopped pecans or walnuts (optional)

Procedure:

1.Pre-heat oven to 350*. Lightly floured & grease a 9-inch Springform pan or 1 9×2″ cake pan.In a medium bowl whisk together the cocoa, sour cream, eggs & vanilla until smooth.

2.In a large mixing bowl, combine all the remaining dry ingredients & mix on low speed for 30 seconds to blend.Add the butter & 1/2 of the cocoa mixture.

3. Mix on low speed until the dry ingredients are moistened.Increase to high speed & beat for 11/2 minutes. Scrape the sides.

4. Gradually add the remaining cocoa mixture in 2 batches, beating for 20 seconds after each addition to incorpporate the ingredients & strengthen the structure. Scrape down sides.

5. Scrape the batter into the prepared pan & smooth the surface w/ a spatula.The pan will be about half-full.Bake 30-40 minutes or until toothpick inserted comes out clean & the cake springs back when pressed lightly in the center.

6. Cool cake in the pan on the wire rack for 10 minutes.Loosen sides with spatula cool completely.And now for fun, make a cut-out clover, cloud or star and arrange on the top of the cake then dust everything with powdered sugar.

7. Lift off the paper cut-outs very carefully. garnish if desired:)

Enjoy….

P.S I found this recipe from the book called “The Cake Bible” by Rose Levy Beranbaum.