Chocolate Cake Is Called 'No-fail'

Louise Wolfe of Bend, Ore., wrote on behalf of her 75-year-old neighbor who is in search of a recipe for a sour cream chocolate cake. Her neighbor had a recipe that she enjoyed from many years ago that she lent to someone and never got back.

Mary Alice Lawson of Jackson, Miss., sent in a recipe that was given to her in the 1950s when she was first married. She says she has made it countless times over the years and it remains a family favorite to this day. This cake is an old-fashioned, pure and simple, melt-in-your-mouth slice of chocolate heaven.

Recipe request

* Janna Snyder of Portland, Ind., is looking for a recipe for a skillet type of pizza without a traditional pizza crust. She thinks that pieces of bread may have been dipped into an egg batter before frying. Then pizza sauce and toppings were added on top of the cooked bread.

If you are looking for a recipe or can answer a request, write Julie Rothman, Recipe finder, The Baltimore Sun, 501 N. Calvert St., Baltimore, MD 21278.

No-Fail Sour Cream Chocolate Cake

Makes: 12 servings

1 3/4

cups unbleached all-purpose flour

1 3/4

cups sugar

3/4

cup unsweetened cocoa

1 1/2

teaspoons baking soda

1

teaspoon salt

2/3

cup butter, softened

2

cups sour cream

2

large eggs

1

teaspoon vanilla extract

For frosting:

1

cup semisweet chocolate chips

1/4

cup butter

1/2

cup sour cream

1/2

teaspoon vanilla extract

2 1/4

cups confectioners' sugar

Preheat oven to 350 degrees. Grease and flour a 13-by-9-by-2-inch baking pan.

In a large mixing bowl, combine flour, sugar, cocoa, baking soda and salt. Then add in the softened butter, sour cream, eggs and vanilla. Beat on medium speed for 3 minutes, scraping down bowl as needed. Pour batter into prepared pan and bake for 40 to 45 minutes or until wooden pick inserted in cake center comes out clean. Cool in pan on wire rack. When completely cool, frost with frosting.

To make the frosting, in a heavy saucepan, melt chocolate chips and butter over low heat; stir until smooth. Remove from the heat; cool for 5 minutes. Place in a large mixing bowl; add sour cream and vanilla; beat until blended. Add confectioners' sugar and beat until light and fluffy. Spread over top of cake. Store in refrigerator until ready to cut and serve.

Nutrition information

Per serving: 560 calories, 5 grams protein, 28 grams fat, 16 grams saturated fat, 77 grams carbohydrate, 2 grams fiber, 93 milligrams cholesterol, 399 milligrams sodium