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Tarbell’s Little
Chocolate Devils
~ 12
Servings ~
½ cup Dutch process
cocoa powder
1 tsp baking powder
¼ tsp baking soda
1-1/2 cups flour
2 sticks (1/2 pound)
unsalted butter, at room temperature
1-1/3 cups sugar
2 large eggs, at room
temperature.
8 ounces sour cream
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Preheat oven to 350.
Line a buttered 10x5 inch loaf pan with parchment or buttered waxed paper.
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Mix first four
ingredients and stir well. Sift onto a piece of parchment or waxed paper.
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Beat sugar and
butter together in electric mixer at medium. Add eggs, one at a time, and beat
mixture until smooth after each addition.
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Turn mixer speed to
low and beat in half of the dry ingredients. Scrape the sides of the bowl and
the beaters, add in the sour cream, and scrape again.
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Beat in the
remaining half of the dry ingredients.
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Scrape batter into
pan and bake 55 to 60 minutes. A knife inserted in center of cake should come
out clean.
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Cool in the pan on a
rack for 5 minutes, then turn out onto rack to finish cooling.
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Cut into little
squares for serving; top with whipped cream or chocolate sauce.
©Tarbell’s 1999
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