by Bill Whitney

Created on: October 21, 2007   Last Updated: March 25, 2010

I am sure that there are thousands of recipes that could fit in this category and there are cakes of all forms like sheet cakes, sponge cakes bundt cakes, coffee cakes, layer cakes funnel cakes and on and on.  I love a good piece of moist cake with a tall glass of milk.

One of my favorite cakes growing up was my mom's sour cream chocolate cake with penuche frosting. (Caramel fudge)  It was always so moist and good and living on the farm we had access to good fresh sour cream.

SOUR CREAM CHOCOLATE CAKE

1/2 cup butter

1 cup water

2 1oz squares of unsweetened chocolate

2 cups all-purpose flour

2 cups white sugar (I usually use Splenda)

2 eggs

1/2 tsp salt

1 1/2 tsp baking soda

1/2 cup sour cream

Preheat the oven to 350 F.  Grease a 9 X 13 inch pan.  In a medium bowl microwave butter, chocolate,and water till melted.  stir occasionally till chocolate is smooth.  Allow to cool to room temperature.

In a large bowl mix together flour, sugar, salt, and soda.  Pour in milk and eggs.  Mix the cooled chocolate mixture into the batter.  Mix in the sour cream.  Pour the batter into the greased pan.  Bake at 350 F for 30-35 minutes or until toothpick inserted into the middle of the cake comes out clean.  Frost with your favorite frosting.

CARAMEL FROSTING PENUCHE)

3 cups  packed light brown sugar

2 tbsp corn syrup

3 tbsp butter

Dash of salt

3/4 cup cream

1 tsp vanilla

In a large saucepan, combine ingredients and mix to blend.  Bring to a boil, cover and cook three minutes.  Uncover and cook to 238 F on acandy thermometer or until soft balls form when dropped in cold water. Cook for three minutes.  Beat until thick and spreadable.  As you frost the cake the frosting might get too stiff to spread.  add a little hot water to make it spreadable.  Smooth with a spatula.  Let set for 30 minutes

 Cut and serve with a big tall glass of cold milk.

I have always liked fruit upside down cakes like pineapple, peach, apple or various berries but when I found this recipe in my "Rhubarb, More Than Just Pies" by the University of Alberta Press, this is the best of the bunch as far as I am concerned.

RHUBARB UPSIDEDOWN CAKE

4 cups chopped rhubarb

2/3 cup packed brown sugar

1 tsp cinnamon

5 tsp butter

i package of white or yellow cake mic (I prefer yellow)

Melt butter and stir in sugar.  Spread over the bottom of a 9 X 9 X 2 inch baking dish.  Arrange the rhubarb on top. 

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