Prep 15 mins
Cook 1 hr 10 mins
This is from my collection of retro-recipes, a 1973 recipe card set. It uses squares of chocolate instead of cocoa like a lot of the recipes here. I haven't tried it.
- 1 cup boiling water
- 2 unsweetened chocolate squares, cut up
- 2 cups sifted all-purpose flour
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup butter
- 1 3⁄4 cups light brown sugar, firmly packed
- 2 eggs
- 1 teaspoon vanilla extract
- 1⁄2 cup sour cream
- In small bowl, pour boiling water over chocolate; let stand 20 minutes to cool.
- Meanwhile, preheat oven to 325 degrees. Grease well and flour 9x5x3-inch loaf pan.
- Sift flour with soda and salt.
- In large bowl of electric mixer, let butter stand at room temperature until softened. At high speed, beat butter, brown sugar, eggs, and vanilla until light and fluffy.
- At low speed, beat in flour mixture, in fourths alternately with sour cream, in thirds, beginning and ending with flour mixture.
- Beat in cooled chocolate mixture just until combined.
- Pour into prepared pan.
- Make 60 to 70 minutes, until cake tester comes out clean.
- Cool in pan on wire rack 15 minutes. Transfer from pan to rack; cool completely.