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from the Blue Willow Restaurant, Tucson, AZ

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Chocolate sour cream cake
from the Blue Willow Restaurant, Tucson, AZ

Cake: (serves 12 to 15)
2 cups flour (448 grams)
2 cups sugar (448 grams)
1/4 teaspoon salt (1 gram)
4 oz. unsweetened chocolate (112 grams)
1 cup water (240 ml)
1/2 cup butter (112 grams)
1 cup sour cream, at room temperature (240 ml)
1 teaspoon vanilla (5 ml)
1 1/2 teaspoon baking soda (6 grams)
2 beaten eggs

Chocolate sour cream frosting:
2 cups powdered sugar (450 grams)
pinch of salt
1 1/2 teaspoon vanilla (8 ml)
1/3 cup milk (80 ml)
4 oz. unsweetened chocolate (112 grams)
1/3 cup melted butter (80 ml)

Grease or line two 9-inch (23 cm) cake pans or one 9-by-13 (23 X 33 cm) inch pan. Preheat oven to 350 degrees F (175 degrees C). In mixer, combine flour, sugar and salt.

Melt chocolate with butter and water Add melted chocolate mixture to flour mixture and mix lightly. Add sour cream, vanilla, baking soda and eggs and mix well for 2 minutes.

Pour batter into pans and bake until toothpick inserted in middle comes out clean. Bake for 30 minutes. Cool on rack 10 minutes and unmold cake to cake rack to cool completely before frosting.

To make frosting:

In mixer, combine powdered sugar, salt, vanilla and milk. Melt the unsweetened chocolate and add to powdered sugar mixture. Slowly add melted butter and beat to spreading consistency.

Ice cake using about 1/2 cup (220 ml) of icing between layers.

The Blue Willow Restaurant, 2616 N. Campbell, Tucson, Arizona 85719, USA, tel: (520) 327-7577. Open 7 days a week, reservations accepted.

The Blue Willow Restaurant was founded by Tucson native, Janet Seidler. Janet, her husband, Mark, and daughter, Rebecca Ramey, manage the Blue Willow which, except for a few years, has been her family's business since 1978.

Recipe toc or browse Alamos lime pie | Blue corn posole stew | Boiled peanuts or soybeans | Chargrilled Atlantic salmon | Chocolate sour cream cake | Chutneys | Curried pumpkin soup | Eggplant parmesan | Flo Chang's fish recipes | Lemon basil salsa | Pasepa Swann's Fiji curry | Picadillo chili dip | Pie crust | Sepik River patrol curry | Slow-roast lamb | Smoked salmon soufflé with dill | Spice pumpkin pie | Sweet potato spread | Sweet rice | Tamale pie | Winter squash: acorn maple | Winter squash: butternut ginger


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