She kept this cake in the fridge, and it is sublime even when cold." 1 1/2 cup Nestle’s semisweet chocolate chips; 1 1/2 cup sour cream, at room temperature; Preheat the oven to 375 degrees, and place a baking sheet on the lowest rack, to catch any drips when the cake bakes. This chocolate cake recipe comes from Food52 co-founder Amanda Hesser's mom. From Amanda: "My mother has many specialties, but her Chocolate Dump-It Cake is most beloved in my family. Amanda Hesser's Chocolate Dump-It Cake from Food52 Yield: 10 respectable slices 2 cups sugar 4 ounces unsweetened baker's chocolate 1 stick (1/4 pound) unsalted butter, plus more for greasing the pan 1 cup water 2 cups all-purpose flour, plus more for dusting the pan 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon iodized sea salt Put the sugar, unsweetened chocolate, butter and 1 cup of water in a saucepan.

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