My Never Fail Chocolate Sour Cream Cake
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Serves/Makes: 12
Ready in: 1-2 hrs
- 1 3/4 cup unbleached all-purpose flour
- 1 3/4 cup sugar
- 3/4 cup cocoa powder
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2/3 cup butter or margarine, softened
- 2 cups dairy sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
***FROSTING***
- 3 tablespoons butter or margarine
- 1/3 cup cocoa powder
- 1 1/2 cup confectioners' sugar
- 2 tablespoons milk (more if needed)
- 1/2 teaspoon vanilla extract
Preheat the oven to 350 Degrees F. Grease and flour a 13 X 9 X 2-inch baking pan. In a large mixer bowl, combine the flour, sugar, cocoa, baking soda and salt, blending well. Blend in the butter, sour cream, eggs and vanilla. Beat for 3 minutes on medium speed. Pour the batter into the prepared pans and bake for 40 to 45 minutes or until a wooden pick, inserted in the center, comes out clean. Cool in the pan on a wire rack. When cold, frost with the frosting. FROSTING: In a small saucepan over low heat, melt the butter. Add the cocoa and cook, stirring constantly, until the mixture begins to boil. Pour the mixture into a small mixer bowl and allow to cool completely. Add the confectioners' sugar to the cocoa mixture alternately with the milk then beating to a spreading consistency. Blend in the vanilla.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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