Sour Cream Chocolate Layer Cake

Sour Cream Chocolate Layer Cake
Source: Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.), pg. 54.

One of these days, I'm going to learn to check my ingredients before baking. I thought I had learned this lesson but apparently not. As I was about to start, I realized that I was out of butter (of all things!). Actually I had 1 stick so I needed an additional 1/2 stick. Instead of running to the store, I decided to take a chance and use Smart Balance, which we did have on hand. The cake turned out fine although it was a tad dry. I don't think that was because of the Smart Balance, just probably overbaking time. As usual, this didn't take near as long as she said. She states 35 minutes in the recipe, my was overdone at 20 minutes. Be careful! 

The icing is absolutely delicious. I also had to use Smart Balance for this. It was a little thick when I finished so I just added a bit more sour cream and it was fine.

I added the cherries on top simply because I had some candied ones in the pantry. This is totally optional! 

3 oz. unsweetened chocolate
1/2 cup boiling water
2 cups sifted cake flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
6 oz. (1 1/2 sticks) butter, softened 
2 tsp. vanilla extract
1 cup sugar
2/3 cup light brown sugar, firmly packed
3 eggs
1 cup sour cream  

Preheat to 375 degrees and adjust rack to center of the oven.

Butter two 9-inch cake pans and dust with fine, dry bread crumbs.

Melt the chocolate with the boiling water over low heat. Set aside.

Sift together the flour, baking powder, baking soda and salt. Set aside.

Beat the butter slightly.

Add the vanilla.

Add the sugar...

and the brown sugar.

Beat in the eggs, one at a time, until mixed.

Stir the sour cream into the cooled chocolate.

Mix well.

Add the chocolate mixture to the batter beating only until mixed.

On low speed, add the sifted dry ingredients. Beat only until smooth.

Pour the batter into the prepared pans.

Smooth the top of the batter, leaving the batter slightly lower in the center and higher on the sides.

Bake 18-35 minutes until tops spring back when lightly touched and the layers come away from the pans. (I know this is a big time difference - see my introduction above for my experience on baking time). Cool in the pans for 5 minutes before removing from the pans. Let the layers cool completely.

Filling and Icing:

3 oz. unsweetened chocolate
2 TBS. butter
3/4 cup sour cream
1 tsp. vanilla extract
1/4 tsp. salt
1 lb. (3 1/2 cups, packed) sifted confectioners sugar

Melt the chocolate with the butter in a double boiler over barely simmering water. Set aside and allow to cool.

In a bowl, add the vanilla and salt to the sour cream.

Use an electric mixer to blend.

Gradually beat in the confectioners sugar (scraping down the sides of the bowl as necessary).

Add the cooled melted chocolate.

Beat at high speed for 30 seconds or more until smooth.

Spread a layer of filling over the first layer (Maida recommends turning the layer upside down which I didn't do). Place parchment paper or wax paper strips slightly under the cake to avoid a mess.

Add the second layer, right side up.

Cover the top and sides with the remaining icing.
Carefully remove the strips of paper underneath.

The cherries at totally optional!

Heirloom Walnut Icebox Cookies

Heirloom Walnut Icebox Cookies
Source: Maida Heatter's Brand-New Book of Great Cookies (Random House, 1995 ed.), pg. 158.

These crisp crackers have a spicy flavor and would be a good choice for holiday baking. They reminded me of the Pfeffernusse cookies I made at Christmas. They can be frozen and sliced and baked whenever you need a quick dessert.

When I started these, I realized that I didn't have allspice. You can easily mix your own. Just mix 2 parts cinnamon, 1 part nutmeg and 1 part cloves or if you prefer less of a cinnamon flavor, do equal parts of each.

8 oz. (generous 2 cups) walnuts (chopped)
2 1/4 cups sifted unbleached flour
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground allspice
8 oz. (2 sticks) unsalted butter (softened)
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
2 TBS. milk

Sift together the flour, salt, baking soda, cinnamon, ginger, nutmeg, cloves and allspice. Set aside.

Beat the butter to soften.

Add both sugars and beat until mixed.

Add the egg.

Add the milk.

On low speed, gradually add the flour mixture until mixed.

Remove the bowl from the mixer and mix in the nuts with a large wooden spoon.

Spread out a piece of wax paper about 20 inches long. Spoon out the dough to make a thick strip about 12 inches long.

Bring the long sides of the paper together over the top of the dough and press to shape into an even loaf about 12 inches long, 3 inches wide and 1 1/2 inches high with squared ends. Press to make the loaf smooth. Transfer to the freezer for about 3 hours or longer. If you plan to store these for a longer period of time, wrap them again in aluminum foil.

When ready to bake, unwrap the dough. Preheat the oven to 375. Line two large cookie sheets with parchment paper.

Use a sharp knife to cut the frozen dough into 1/4 inch slices.

Place the slices on the lined cookie sheets.

Bake for about 8-10 minutes until the cookies are nicely browned and spring back when gently pressed with your fingertip. Transfer to a cooling rack. Store in an airtight container.

   

Mustard and Walnut Cheese Crackers

Mustard and Walnut Cheese Crackers
Source: Maida Heatter's Brand-New Book of Great Cookies (Random House, 1995 ed.), pg. 229.

These are like cheese straws except maybe better! They are very spicy and intensely flavored. (I used extra-sharp cheddar cheese.) They would be great for appetizers or a party food. (If making these for a large group, you might want to double the recipe). One recipe makes about 48 crackers.

4 oz. (1 stick) unsalted butter
1 cup sifted unbleached flour
1/2 tsp. baking powder
1/2 tsp. black or white pepper (finely ground)
1/2 tsp. dry mustard powder
1/4 tsp. ground cayenne
1/2 lb. sharp cheddar cheese 
1 TBS. prepared mustard 
1/4 tsp. Tabasco sauce
6 oz. (generous 1 1/2 cups) walnut halves, chopped
 

Cut the butter into 1/2 inch slices and let stand at room temperature (it needs to be room temp. when you use it)

Sift together the flour, baking powder, pepper, dry mustard and cayenne. Set aside.

Cut the cheddar cheese into medium-small pieces and place in a food processor.

Process for about 20 seconds.

Add the sifted dry ingredients and pulse 7 or 8 times.

Add the butter...

and the prepared mustard.

Add the Tabsco sauce through the feed tube. Mix the ingredients.

Transfer the mixture to a bowl. It will be thick and sticky.

Add the walnuts and stir them into the batter.

Flour a work surface, transfer the dough by spoonfuls and line it up to form a roll about 12 inches long and 1 1/2 - 2 inches in diameter. Roll the dough until smooth.

Remove excess flour with a pastry brush.

Wrap in plastic wrap and refrigerate several hours or overnight (or longer).

   Baking:

 Preheat oven to 350. 

Use a sharp knife and slice 1/4 inch wide and place them 1 - 1 1/2 inches apart on an unlined and unbuttered cookie sheet. Bake for 12-15 minutes until the crackers are lightly colored. (Some crackers may be done before others - if so, remove those and return the others to the oven). After removing from the oven, place on paper towels or paper bags.

After cooling on paper towels, they can be transferred to a cooling rack to cool completely.
Store in an airtight container.