Sour Cream Fudge Cake

Sour Cream Fudge Cake

2 cups sifted cake flour
1½ cups sugar
1 tsp baking soda
pinch of salt
1/3 cup vegetable shortening
1 cup sour cream
3 oz (3 squares) unsweetened chocolate, melted
2 eggs
1 tsp vanilla extract
¼ cup hot water or hot coffee

Preheat oven to 350 F. Grease bottom of 13 x 9 x 1-½ inch pan, line with wax paper and grease paper.

Sift together flour, sugar, baking soda and salt. Add shortening, and sour cream and beat 2 minutes. Add chocolate, eggs, vanilla and hot water and beat 2 minutes longer.

Turn batter into prepared pan and bake until cake rebounds to touch when pressed gently in center, about 25 minutes.

Cool cake in pan 5 minutes. Turn out on rack, remove paper and cool. Frost as desired. To serve, cut into squares.

Satiny Chocolate Glaze

¾ cup semisweet chocolate chips
3 tbsp butter
1-1/2 tbsp corn syrup or honey
1/2 tsp vanilla extract
1/4 tsp almond extract

In microwave or in a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.

Spread warm glaze over top of cake, letting it drizzle down the sides.