Sour Cream Chocolate Cake |
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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 16 |
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Impressive to look at but easy to make, this cake is a good old-fashioned Sunday supper dessert that melts in your mouth. Ingredients:
1 cup baking cocoa |
1 cup boiling water |
1 cup butter, softened |
2-1/2 cups sugar |
4 eggs |
2 teaspoons vanilla extract |
3 cups cake flour |
2 teaspoons baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1 cup (8 ounces) sour cream |
frosting: |
2 cups (12 ounces) semisweet chocolate chips |
1/2 cup butter, cubed |
1 cup (8 ounces) sour cream |
1 teaspoon vanilla extract |
4-1/2 to 5 cups confectioners' sugar |
Directions:
1. Dissolve cocoa in boiling water; cool. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture alternately with sour cream, beating well after each addition. Add cocoa mixture and mix well.
2. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. In a microwave, melt chocolate chips and butter; stir until smooth. Cool for 5 minutes. Transfer to a large bowl. Beat in sour cream and vanilla. Add confectioners' sugar; beat until light and fluffy. Spread between layers and over top and sides of cake. Store in the refrigerator. Yield: 16 servings.
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