Ingredients
2/3 c. butter
1 3/4 c. unsifted flour
1 3/4 c. sugar
3/4 c. cocoa
1 1/2 tsp. baking soda
1 tsp. salt
2 c. sour cream
2 eggs
1 tsp. vanilla
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Achievable elevated desserts — laminated doughs, cakes, custards
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Italian cream cheese — tiramisu, pasta, risotto finishing
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
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Achievable elevated desserts — laminated doughs, cakes, custards
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Italian cream cheese — tiramisu, pasta, risotto finishing
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
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Cream butter; set aside. Mix flour, sugar, cocoa, soda and salt. Add sour cream, eggs, and vanilla to butter. Blend on low. Add flour mixture. Blend on low, then beat 3 minutes at medium. Pour into greased and floured 9-inch round cake pans. Bake at 350° for 35 to 40 minutes. Do not overcook. Cool and ice. Serves 12 to 15.