1 3/4 c Sugar
1 3/4 c Flour
2 ts Baking soda
1 ts Baking powder
1/2 ts Salt
5 oz Unsweetened chocolate,
-melted
1 c Strong black coffee,
-lukewarm
3/4 c Sour cream
1/4 c Vegetable oil
1 ts Vanilla
TOPPING
6 oz White chocolate
1/4 c Butter – NOT margarine
1/4 c Whipping cream
Whipped cream
Grease and flour (I used cocoa) 9″ springform. (I used a 9×13″ glass
casserole). Mix all in order. Bake 350F for 35-40 minutes, until a
toothpick comes out of the center clean.
Cool 10 minutes. Remove from pan. (I left it in the casserole) Push
handle of a wooden spoon into the cake to make holes all over the top.
Melt white chocolate (CAREfully – it’ll burn easily) along with butter and
whipping cream. Beat smooth and cool slightly. Pour into holes in cake and
cool. Cover with whipped cream, drizzle chocolate over top. (I used whipped
topping, because I wasn’t sure how well whipped cream froze. I covered it
and froze – it was great. I just cut slices as I needed them and left it in
the freezer.)
From Marie Campbell
From
Yields
9 Inch pan