The countdown has begun for Thanksgiving! By now, hopefully you have made out your menu and have decided what you’ll be making for this coming Thursday. About this time last year, I gave some pointers to help in making the food prep for the holiday easy on the cook and I’d like to repeat them this year:
- Use disposable plates, cups, napkins, etc. This will save a lot of dishwashing and make clean-up super fast.
- Prepare as much as you can in advance. The day before, have the bread all ready for the dressing, hard-cook any eggs you may be using, bake the sweet potatoes, and even assemble some casseroles that will let you hold them overnight under refrigeration.
- Ask your guests to bring a dish. This will help your guests feel they’ve helped contribute to the meal and take some of the responsibility off of you!
- On Thanksgiving Day, as you complete assembly of the recipes you’ll be making, have a sinkful of soapy, hot water. If you own a dishwasher, have it unloaded. As you complete a dish, you can wash whatever utensils you may need right away to prepare the next recipe, as well as wipe down the work areas as you go, and load the rest of the utensils in the dishwasher.
Now that we have some kitchen organization, let’s make something chocolate for the holiday table for the chocolate lovers! The recipe I’m sharing is for “Sour Cream Chocolate Cake” and this is a chocolate-lover’s dream! Sour cream makes it moist and rich and it’s covered with a chocolate icing. It’s definitely a treat!
This recipe is made much like any typical cake, but with a couple of differences. For one, the sour cream is mixed with baking soda. This causes the sour cream to foam and become light. This helps provide leavening action for the cake. You also stir in some boiling water just before turning the batter into the pan, since the initial batter is quite thick.
This is baked in a tube pan, either a regular or Bundt pan. When it’s done and cooled, you frost it with an easy chocolate icing. You’ll notice that the icing doesn’t use any butter. Even still, it makes for a rich and creamy icing that’s the crowning glory for this chocolate treat!
I passed along another chocolate dessert recently for Thanksgiving called “Mystery Dessert”, which many of you enjoyed. In the event you missed it, follow this link:
Make this cake for the chocolate lover this Thanksgiving and they’ll be “thankful” you made this!
SOUR CREAM CHOCOLATE CAKE
1 cup sour cream
2 teaspoons baking soda
2 sticks butter, softened
2 cups sugar
2 squares unsweetened chocolate, melted
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup boiling water
Stir baking soda into sour cream and set aside. Cream the butter and sugar together until fluffy. Beat in the eggs, one at a time. Add the chocolate and vanilla and beat well. Add the flour and salt, along with the sour cream mixture to the creamed mixture. By hand, stir in the boiling water. Turn into a greased and floured tube pan and bake at 325 degrees for 1-1/2 hours or until cake tests done. Let cool slightly before turning out onto serving plate. Ice when cool.
1 cup semi-sweet chocolate chips
1/3 cup evaporated milk
3 cups confectioner’s sugar
Melt the chocolate chips with the milk in a saucepan over low heat. Remove from heat and add the confectioner’s sugar. Beat until smooth. Adjust the thickness of the icing by adding additional sugar or milk, whichever is needed.