Chocolate Cream Cake

Ingredients

1 cup boiling water
2 squares (1 ounce each) unsweetened chocolate
1/2 cup Roberts Butter, softened
1 3/4 cups brown sugar
2 Roberts Eggs
1 teaspoon vanilla extract
1 3/4 cups plus
2 tablespoons flour, sifted
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup Roberts Sour Cream

Preparation

Pour boiling water over chocolate; stir until melted and allow to cool. Cream together butter and brown sugar; add eggs, 1 at a time, blending well after each addition. Stir in vanilla extract. Mix together flour, baking soda and salt; add alternately with cooled chocolate mixture to creamed mixture. Stir in sour cream, mixing until batter is smooth; pour into a buttered and floured 9 x 13 x 2 inch baking pan. Bake at 350° for 30 to 35 minutes, or until a wooden pick inserted in center tests clean. If desired, frost with Chocolate Buttercream Frosting.

Recipe Contributed By: Mrs. Florence Ekren Sioux City, Iowa

Yield: 1-9 x 13 inch loaf cake

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.