Crater Cake Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
CAKE
3 ounce: Unsweetened Baking Chocolate,
:Broken Into Pieces,
1/3 cup: Butter Or Margarine,
1 3/4 cup: Unbleached All-Purpose Flour,
1 1/2 cup: Sugar,
1 1/2 tsp: Baking Soda,
12 ounce: Sour Cream, 1 1/2 Cups
2 large: Eggs,
1 tsp: Vanilla Extract,
1/2 cup: Nuts, Chopped
CHOCOLATE TOPPING
1 ounce: Unsweetened Baking Chocolate,
:Broken Into Pieces,
1 tbsp: Butter Or Margarine,
3/4 cup: Powdered Sugar,
2 tbsp: Milk,
1/4 tsp: Vanilla Extract,
Directions:
Prepare the Chocolate Topping and set aside. Preheat
the oven to 350 Degrees F. Grease and flour a 13 X 9
X 2-inch baking pan and set aside. Place the chocolate
and butter in a small microwave-safe bowl and
microwave on HIGH (100%) for 2 to 2 1/2 minutes or
until melted when stirred. Set aside to cool slightly.
In a large mixer bowl, combine the cooled chocolate,
flour, sugar, baking soda, salt, sour cream, eggs and
vanilla extract. Beat on medium speed of an electric
mixer for 3 minutes until smooth. Pour the batter
into the prepared pan. Top with 1/2 ts of the
chocolate topping about 1/2-inch apart over the
batter. With a fork, gently streak mounds over the
batter for a marbled effect. Sprinkle with the nuts.
Bake for 35 to 40 minutes or until a wooden pick
inserted in the cake (not in the craters) comes out
clean. Cool, until cold to the touch, in the pan on a
wire rack.
CHOCOLATE TOPPING:
Place the chocolate and butter in a small
microwave-safe bowl and microwave on HIGH (100%) for 1
minute or until smooth when stirred. Set aside to
cool slightly. In a small mixer bowl, beat the
remaining ingredients until smooth. Add the chocolate
mixture and beat on high speed for an additional 2
minutes, then set aside.
Source from luhu.jp
the oven to 350 Degrees F. Grease and flour a 13 X 9
X 2-inch baking pan and set aside. Place the chocolate
and butter in a small microwave-safe bowl and
microwave on HIGH (100%) for 2 to 2 1/2 minutes or
until melted when stirred. Set aside to cool slightly.
In a large mixer bowl, combine the cooled chocolate,
flour, sugar, baking soda, salt, sour cream, eggs and
vanilla extract. Beat on medium speed of an electric
mixer for 3 minutes until smooth. Pour the batter
into the prepared pan. Top with 1/2 ts of the
chocolate topping about 1/2-inch apart over the
batter. With a fork, gently streak mounds over the
batter for a marbled effect. Sprinkle with the nuts.
Bake for 35 to 40 minutes or until a wooden pick
inserted in the cake (not in the craters) comes out
clean. Cool, until cold to the touch, in the pan on a
wire rack.
CHOCOLATE TOPPING:
Place the chocolate and butter in a small
microwave-safe bowl and microwave on HIGH (100%) for 1
minute or until smooth when stirred. Set aside to
cool slightly. In a small mixer bowl, beat the
remaining ingredients until smooth. Add the chocolate
mixture and beat on high speed for an additional 2
minutes, then set aside.
Source from luhu.jp