4 oz. unsweetened chocolate
1 oz. semisweet chocolate
1 1/2 c. sugar, divided
1/4 c. plain yogurt
3/4 c. milk
2 c. cake flour
1 tsp. baking soda
1/2 tsp. salt
2 tsp. baking powder
1/2 c. butter
2 eggs
1 tsp. vanilla
1/2 c. sour cream
1 package mini chocolate chips
Directions:
In a small saucepan, heat chocolate, 1/2 c. of the sugar, yogurt, and milk over medium heat. Stir frequently. Once chocolate is melted, cook 5 minutes, then remove from heat and let cool. (If you rush it, the heat of the chocolate mixture will cook the eggs in the batter, which is no good.)
Sift dry ingredients - cake flour, baking soda, salt, baking powder - into a medium bowl.
In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs. Add vanilla. Alternate adding dry ingredients with sour cream. Stir in cooled chocolate.
Stir in mini chips. Use the little bitty mini ones - the big ones have a tendency to all sink to the bottom.
Preheat oven to 350 F.
Divide into pans...
2 9-inch round pans bake 30 minutes - cool in pans 10 minutes, then turn out of pans to cool completely.
3 8-inch round pans bake 30 minutes - cool in pans 10 minutes, then turn out of pans to cool completely.
1 9x13 rectangular baking pan bakes 45 minutes
24 muffin tins for cupcakes bake 20 minutes
48 mini muffin tins for mini cupcakes bake 10 minutes
Frost and enjoy!
Devised by request for Tommy's 6th birthday party.
Submitted by Gretchen Grant
Contributed on: Sunday March 19th, 2006 and modified on Sunday March 19th, 2006