Sour Cream Chocolate Cake |
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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 8 |
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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, relates Marsha Lawson from Pflugerville, Texas. Ingredients:
1 cup baking cocoa |
1 cup boiling water |
1 cup butter or 1 cup margarine, 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 sour cream |
2 cups semi-sweet chocolate chips |
1/2 cup butter, cubed |
1 cup sour cream |
1 teaspoon vanilla extract |
4 1/2-5 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 over low heat; stir until smooth. Cool for 5 minutes. Transfer to a large bowl. Add sour cream and vanilla; beat until blended. 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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