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Ingredientes
- 2 tsp powdered instant coffee
- 1 c. boiling water
- 3/4 c. unsweetened cocoa
- 1 c. butter, softened (2 sticks, see note)
- 1 2/3 c. granulated sugar
- 2 tsp vanilla
- 2 x Large eggs
- 1/2 c. lowfat sour cream
- 1 1/2 c. all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/8 tsp baking pwdr Fudge Frosting (recipe follows)
Direcciones
- Preheat oven to 350 degrees. Grease two 9 inch round baking pans. Line bottom of pans with wax paper. Grease paper and dust lightly with flour.
- Stir coffee into water. Put cocoa into a small bowl; add in liquid and stir till smooth. Cold to room temperature. Set aside.
- In a large bowl, beat butter till creamy. Gradually add in sugar, beating till fluffy, about 5 min. Add in vanilla and Large eggs, one at a time, beating till well-blended after each addition. Beat in lowfat sour cream.
- Stir together flour, baking soda, salt and baking pwdr. Add in to mix alternately with cocoa mix, beating till blended. Pour batter into prepared pans.
- Bake 25 to 28 min or possibly till wooden pick inserted in center comes out clean. Cold 10 min. Remove from pans to wire racks. Peel off and throw away wax paper. Cold completely. Frost.
- Note: Use real butter or possibly stick margarine. Don't substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.
