Could it be this one posted by Debbie in GA?
Here's my very most favorite Chocolate Cake and Chocolate Frosting.
I hope you get to try this - it's fantastic
and is my idea of the perfect chocolate cake!
Enjoy!
Debbie
* Exported from MasterCook *
Chocolate Cake
Recipe By :Judy Rosenberg
4 ounces unsweetened chocolate
2 cups sugar
1 1/2 cups sifted all-purpose flour
3/4 teaspoon baking soda
1/2teaspoon salt
1 cup hot strong brewed coffee (or 5 tsp instant coffee in 1 cup hot water)
1/2 cup sour cream -- at room temperature
1/2 cup vegetable oil
2 large eggs -- lightly beaten with fork, at room temp
Preheat the oven to 345F (the author
considers this temperature essential to the
moistness of the cake). Lightly grease two
8-inch layer cake pans with vegetable oil or
butter, or line them with parchment circles
or inserts.
Melt chocolate in the top of a double boiler
placed over simmering water, then turn off
the heat.
Sift the sugar, flour, baking soda, and salt
together into a large mixing bowl.
In a separate bowl, blend the hot coffee,
sour cream, and the vegetable oil with a
whisk.
With the mixer on low speed, add the coffee
mixture in a stream to the dry ingredients
and mix until blended, about 35 seconds.
Stop the mixer to scrape the bowl several
times with a rubber spatula.
Add the eggs one at a time and mix on medium-
low speed after each addition until smooth,
about 15 seconds. Scrape the bowl each
time. Add the chocolate and mix until the
batter is uniform in color, about 10 seconds
more.
Divide the batter evenly between the
prepared pans and place them on the center
rack of the oven.
Bake until the cake springs back to the
touch and a tester inserted in the center
comes out dry (do not wait for a crust to
form), 35-38 minutes.
Cool layers in the pans on a rack before
frosting.
Description: "The Absolute Best."
Source: "Rosie's Bakery All-Butter Fresh Cream
Sugar-Packed No Holds Barred Baking Book"
Copyright: "1991"
Chocolate Frosting
Recipe By :Judy Rosenberg
6 ounces unsweetened chocolate
1 cup plus 2 tablespoons evaporated milk
1 1/2 cups granulated sugar
Melt the chocolate in the top of a double
boiler placed over the simmering water.
Cool slightly.
Blend the evaporated milk and sugar in a
blender on medium speed for 2 seconds.
Add the chocolate to the sugar mixture in
the blender and blend on high speed until
the frosting is thick and shiny, 1 to 1 1/2
minutes. The mixer’s sound will change when
the frosting has thickened.
Spoon the frosting into a bowl and allow it
to set at room temperature for 30 minutes.
Then cover the bowl with plastic wrap and
allow the frosting to set for 1 hour more
before frosting. *Do not refrigerate the
frosting*, even if you don't plan to use it
for several days.
Makes 1 3/4 cups, enough to fill and frost a
two-layer cake.
Description: "The Best."
Source: "Rosie's Bakery All-Butter Fresh Cream
Sugar-Packed No Holds Barred Baking Book"
Copyright: "1991"
Yield: "1 3/4 cups"
***NOTES : This recipe can only be made in a
blender.
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