Monday, January 16, 2012

Chocolate-Sour-Cream Raisin Cake

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From an old Church Cookbook

1 pkg chocolate cake mix

3/4 cup brown sugar
3/4 cup granulated sugar
3 tablespoons cornstarch
1 1/2 cups sour cream
2 eggs
1 cup raisins
1/2 cup chopped nuts
1 tsp vanilla

Bake cake mix as directed on box and bake in a rectangular jellyroll pan and cool. Bake at 350 degrees.

Mix sugars and cornstarch in a 2 quart saucepan; stir in sour cream and eggs. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute. Remove from heat, stir in raisins and spread chocolate glaze evenly over all. Store in refrigerator.

Chocolate Glaze

3 Tablespoons butter
1 oz unsweetened chocolate
1 cup powdered sugar
1 tsp vanilla
1 to 2 T hot water

heat butter and chocolate in saucepan over low heat until melted. Remove from heat; stir in sugar and vanilla. Stir in water, one Tablespoon at a time, until desired consistency.

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