Love her REC: Chocolate Cake--from the same book by Judy Rosenburg...
Chocolate Cake
Recipe By :Judy Rosenburg
Serving Size : 10
4 ounces unsweetened chocolate
2 cups sugar
1 1/2 cups sifted all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup brewed coffee -- hot and strong (or 5 tsps instant coffee in a cup of hot water)
1/2 cup sour cream -- at room temperature
1/2 cup vegetable oil
2 large eggs -- lightly beaten with a fork-at room temperature
Chocolate Frosting -- (See Recipe)
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.
Chocolate Frosting
6 ounces unsweetened chocolate
1 cup evaporated milk -- 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.
Yield:
"1 3/4 cups"
NOTES : Do not refrigerate the frosting, even if you don’t plan to use it for several days.
Makes enough to fill and frost a two-layer cake.
