Dessert: Mocha-Fudge Cake
Recipe by Chef David Schmidt Chef David Schmidt whips up this moist chocolate confection for 70 people at a time, but we've cut it down to sheet-pan size. Serve with lowfat vanilla ice cream.
Ingredients
1 1/2 cups brown sugar
4 tablespoons butter
3 eggs
3 ounces unsweetened chocolate, melted
3/4 cup sour cream
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 cup hot coffee
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon salt
Vegetable oil cooking spray
Instructions
Heat oven to 350 °F. Beat sugar and butter in a bowl until combined. Beat in eggs, then chocolate, then sour cream. Sift flour and baking soda in a bowl; add to chocolate mixture. Beat in coffee, vanilla and salt until combined. Coat a 9" x 13" pan with cooking spray; pour in batter. Bake until a toothpick inserted in center comes out clean, 35 minutes.
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Nutrition Facts
Serving Size: 12
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
