Chocolate Fudge Cake
from Joan Nathan, The Jewish Holiday Kitchen
Preheat oven to 350 degrees and grease and flour a 9-inch tube pan (bundt). (I used non-stick spray and flour.)
1/2 cup cocoa powder
1 cup boiling water
8 tablespoons butter
2 cups sifted flour
2 cups sugar
1 1/2 teaspoons baking SODA
1 teaspoon salt
2 eggs
1/2 cup sour cream or vanilla yogurt
1 teaspoon vanilla extract
In a big mixing bowl (I used my Kitchen Aid mixer) mix cocoa powder with boiling water and butter, stirring well to dissolve and blend smoothly.
In a separate container sift together flour, sugar baking soda and salt.
Mix the dry ingredients a few spoonfuls at a time into the chocolate wet mixture on slow speed.
Beat in the whole eggs one at a time, beating well - total beating time one to two minutes.
Mix in the sour cream or yogurt and the vanilla last until well blended.
Bake 35 to 40 minutes until it smells done and a toothpick comes out clean when inserted in the cake. Let cool briefly - about 10 minutes - before turning out onto a platter. Frost wen cool with your favorite frosting.
