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Herman Chocolate Cream Cake Recipe

1 cup
1/2 cup
3/4 cup
1 1/3 cup
1/2 cup
1/2 cup
1 cup
3/4 tsp
1 1/2 tsp
1 1/2 tsp
2 large
4 squares
1 tsp
Herman*
Water
Cultured sour cream
Flour
Dry milk
Margarine
Sugar (may use brown sugar)
Salt
Baking soda
Cinnamon
Eggs
Semi-sweet chocolate - melted
Vanilla

Oven Temp ~ 350°
Bake Time ~ 45 - 60 minutes
Pan Type ~ two 8 inch pans


Preheat oven, grease pans.

Combine Herman starter, sour cream, flour and dry milk.
Put in a warm place (80-90 deg) to ferment for 3 hours.
Cream margarine, sugar, salt, soda and cinnamon.

Beat in eggs one at time.
Stir in melted chocolate and vanilla.
Combine the two mixtures and beat at low speed until well blended.

Pour into prepared pans (or 9x13 inch pan.)
Bake, testing with a toothpick until it comes out clean from center of the cake.
Cool on cake racks.
Frost the Herman Chocolate Cream Cake with your favorite frosting.

*Herman Starter

 



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Herman Chocolate Cream Cake Recipe

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The Universal Love-Affair With Chocolate

 

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Cake History
The original origins of cakes started back over 2000 years ago. The exact date is unknown because it undetermined what ingredients would make up a real cake.

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