Ada Mae's Old Fashioned Cake, Brownie and Bar Recipes

Sour Cream Chocolate Cake

CAKE
2 c. flour
2 c. sugar
1 c. water
3/4 c. sour cream
1/4 c. shortening
1 1/4 tsp. salt
1 tsp. vanilla
1/2 tsp. baking powder
2 eggs
4 oz. unsweetened chocolate, melted

FROSTING
1/3 c. butter
3 oz. unsweetened chocolate, melted
3 c. confectioners sugar
1/2 c. sour cream
2 tsp. vanilla


CAKE: Preheat oven to 350 degrees. Grease and flour a 13 x 9 inch oblong pan. Measure all cake ingredients into large mixing bowl. Mix 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes at high speed, scraping bowl occasionally. Pour into pan and bake 40 to 45 minutes.


FROSTING: Mix butter and chocolate thoroughly. Blend in sugar. Stir in sour cream and vanilla. Beat until smooth.  

Cream Cheese Brownies

1 (4 oz.) pkg. sweet Baker's chocolate
5 tbsp. butter
1 (3 oz.) pkg. cream cheese, softened
1/4 c. sugar
1 egg
1 tbsp. flour
1/2 tsp. vanilla
2 eggs
3/4 c. sugar
1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. flour
1/2 c. coarsely chopped nuts
1 tsp. vanilla

Melt chocolate and 3 tablespoons of the butter in a small saucepan over very low heat, stirring constantly. Cool. Blend remaining butter with cheese until softened. Gradually add 1/4 cup sugar, beating well. Blend in 1 egg, 1 tablespoon flour and 1/2 teaspoon vanilla. Set aside. Beat 2 eggs until thick and light in color. Gradually add 3/4 cup sugar, beating until thickened. Add baking powder, salt and 1/2 cup flour. Blend in cooled chocolate mixture, nuts, 1 teaspoon vanilla. Spread about half of the chocolate batter in greased 8 or 9 inch square pan. Add cheese mixture, spreading evenly. Top with tablespoonfuls of remaining chocolate batter. Zigzag a spatula through batter to marble. Bake 35 to 40 minutes at 350 degrees. Cool before cutting.

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