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Before you jump to Sour cream chocolate cake recipe, you may want to read this short interesting healthy tips about Methods To Live Green And Conserve Money In The Kitchen.

Until fairly recently anyone who portrayed concern about the destruction of the environment raised skeptical eyebrows. That has completely changed now, since we all apparently have an awareness that the planet is having problems, and we all have a part to play in fixing it. According to the experts, to clean up the environment we are all going to have to make some adjustments. This should happen soon and living in approaches more friendly to the environment should become a mission for every individual family. Read on for some ways to go green and save energy, largely in the kitchen.

Refrigerators and freezers use a lot of electricity, particularly when they are not operating as economically as they should. If you might be in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less electricity. The appropriate temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. Another way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to operate as often.

From the above it should be clear that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is quite uncomplicated to live green, all things considered. Mostly, all it will take is a little common sense.

We hope you got benefit from reading it, now let’s go back to sour cream chocolate cake recipe. To cook sour cream chocolate cake you only need 14 ingredients and 11 steps. Here is how you do it.

The ingredients needed to make Sour cream chocolate cake:

1. Get 3 squares unsweetened chocolate melted in the microwave or a bain Marie, cooled
2. Take 2 1/4 cups sifted cake flour
3. Prepare 1/2 teaspoon salt
4. Use 1/2 cup softened butter or margarine (I have never used margarine for this recipe but it says you can)
5. You need 2 1/4 cup firmly packed light brown sugar
6. Get 3 eggs
7. Take 1 1/2 teaspoon vanilla
8. Take 1 container (8 oz) full fat sour cream (the short stack container)
9. You need 1 cup boiling water
10. Prepare for cocoa frosting :
11. Provide 1 pint whipping cream (35% heavy cream)
12. Get 2/3 cup confectioners sugar
13. Provide 1/2 cup unsweetened cocoa powder
14. You need 1 teaspoon vanilla

Instructions to make Sour cream chocolate cake:

1. Melt the chocolate using either method. A bain Marie is the chocolate squares are melted in a bowl fitted over a pan of simmering water. It's important the bowl you have the chocolate in does not come in contact with the water as you don't want to seize the chocolate. When I make this cake I roughly Chop the chocolate and put it in a microwave bowl. Zap for 10 - 15 seconds.. Remove the bowl and stir with a tiny Whisk or spoon. Continue this process until all melted. Remember the melt process continues a little bit with each stir episode. Make sure the chocolate is cooled down but still runny.
2. Grease  and flour two 9x1 1/2 round cake pans-tap out any excess flour
3. Sift the flour, baking soda &  salt onto a piece of wax paper… You're gonna use the wax paper like your scoop
4. Preheat oven to 350f
5. Beat the butter, sugar & eggs in a large bowl with electric mixer on high until light and fluffy.  Beat in vanilla and chocolate
6. Stir in the dry ingredients alternating with sour cream (I do this in three parts) beat well with spoon (or mixer on low.. You just want to make sure it's well mixed and smooth)
7. Stir in 1 cup boiling water to the mix… It will be runny but that's fine.. Split the batter between both pans
8. Bake in the preheated oven for 35 minutes or until centers spring back when lightly pressed with fingertips.  Cool in pan for 10 minutes then turn into wire racks to cool completely.  Split each layer in half crosswise to make 4 layers
9. Fill and frost with whipped cocoa cream
10. To make the frosting put all frosting ingredients in a medium bowl and Whip until the frosting is stiff. I have doubled the frosting recipe for the cake before.. You'll just have some leftover.. Nothing wrong with leftover frosting :)
11. I have also added at times a good jam (eg. Raspberry jam) between the layers before frosting and turns out well

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