Sour Cream Chocolate Cake with Frosting

Ingredients
4 oz semisweet chocolate
1 2/3 cups cake flour
1 cup sugar
1/2 cup light brown sugar
1 teaspoon each baking soda and salt
1/4 cup unsweetened cocoa powder
1/3 cup softened butter
1 cup sour cream
2 eggs
1 teaspoon vanilla
1/4 cup strong coffee
Frosting
5 tablespoons unsalted butter
1 1/2 cups semisweet chocolate chips
3/4 cup heavy cream
3 cups confectioners’ sugar

Cake
1. Preheat oven to 350 F.

2. Butter two 9″ cake pans, line the bottoms with waxed paper, and dust the sides with flour.

3. Melt chocolate in heavy saucepan over low heat.

4. Sift together flour, sugars, baking soda, salt, and cocoa in a large bowl.  Add butter and sour cream and beat with a hand mixer for 3 minutes, scraping sides with a spatula.  Add melted chocolate, eggs, vanilla, and coffee.  Beat 3 more minutes.

5. Pour batter into pans.  Bake 30 minutes, or until cakes spring back when touched.  Cool cakes 10 minutes, then remove from pans and finish cooling on racks.

Frosting
1. Melt butter and chocolate in a heavy saucepan.  Whisk in cream and sugar until smooth.

2. Spread 1/4 of icing onto surface of one cake layer.  Set second layer on top.  Pour on remianing icing, spreading over top and sides with a spatula.  Serve with vanilla ice cream.

Chicken Enchiladas

Ingredients

• 2-3 boneless, skinless chicken breasts, cooked and cut into 1/2 inch pieces
• 1 medium yellow onion, chopped
• 3/4 cup green chilies, diced
• 2 1/2 cups sour cream
• 2 1/2 cups cream of chicken soup (2-10 3/4 oz cans)
• 3 cups shredded cheddar cheese
• 8 flour tortillas
• Salt and pepper
• Cooking spray
• 4 roma tomatoes, seeds removed and diced
• 1/2 cup black olives, sliced
• 1 bunch green onions, chopped

Directions
Preheat oven to 350 degrees.  Spray a 9 x 13 inch baking dish with cooking spray.  In a large mixing bowl, mix together, onion, chilies, sour cream, cream of chicken soup and salt and pepper.  Spread a thin layer of sour cream mixture in bottom of baking dish.

Assembling the enchiladas
Spread a small amount of sour cream mixture on each tortilla.  Place approximately 1/4 cup cooked chicken in the center followed by approximately 2-3 tablespoons of cheddar cheese.  Fold the filled tortilla in half, fold edges in and roll to the end.  Place enchilada horizontally in baking dish.  Repeat process.  Lean enchiladas in pan against one another to fit. The final enchilada should be placed vertically.  Spread remaining sour cream mixture on top of enchiladas.  Sprinkle remaining cheddar cheese on top of sour cream mixture.  Season with salt and pepper if desired.

Bake for 30 minutes or until cheese is golden brown.  Allow enchiladas to cool slightly and cut.  Garnish with Roma tomatoes, black olives and green onion.