Preacher'S Chocolate Cake – a delicious recipe with cake flour, baking soda, salt, butter, sugar, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Position rack in lower third of oven; preheat to 325u00b0.
2
Grease a 10 x 4-inch tube pan or a 12 cup Bundt pan; dust with flour.
3
In a medium bowl; stir together flour, baking soda and salt; set aside.
4
In a large bowl, using electric beaters, cream butter until light and smooth.
5
Add sugar in several additions, beating until light and fluffy.
6
Gradually add eggs, beating until mixture has the consistency of lightly whipped cream.
7
Beat in vanilla and melted chocolate.
8
Using a large rubber spatula, alternately stir in dry ingredients and sour cream, beginning and ending with dry ingredients and blending well after each addition.
9
Add the boiling water all at once, stirring until well blended.
2380
kcal
Calories
142
g
Fat
253
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 1/2 c. sifted cake flour, 2 tsp. baking soda, 1/4 tsp. salt, 1 c. butter, softened, and more.
Yes, Preacher'S Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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