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Chocolate Cake with Sour Cream

This luscious chocolate layer cake gets wonderful moistness from sour cream. Its irresistible topping and marvelous from-scratch goodness make it a classic! I keep the recipe handy for birthdays, holidays and other special occasions.

12-16 ServingsPrep: 20 min. Bake: 30 min. + cooling

Ingredients

4 ounces unsweetened chocolate, melted and cooled
1 cup water
3/4 cup sour cream
1/4 cup shortening
1 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
2 cups sugar
1-1/4 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
FROSTING:
1/2 cup butter, softened
6 ounces unsweetened chocolate, melted and cooled
6 cups confectioners' sugar
1/2 cup sour cream
6 tablespoons milk
2 teaspoons vanilla extract
1/8 teaspoon salt

Directions

In a large bowl, combine the chocolate, water sour cream, shortening,
vanilla and eggs; mix well. Combine the flour, sugar, baking soda,
salt and baking powder; gradually add to chocolate mixture. Beat on
low speed just until moistened. Beat on high for 3 minutes.

2 of 2

Chocolate Cake with Sour Cream (continued)

Directions (continued)

Pour into two greased and floured 9-in. round baking pans. Bake at
350° for 30 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.
In a large bowl, combine frosting ingredients. Beat until smooth and
creamy. Spread between layers and over top and side of cake. Store
in the refrigerator. Yield: 12-16 servings.

Nutrition Facts: 1 serving (1 slice) equals 477 calories, 15 g fat (8 g saturated fat), 55 mg cholesterol, 356 mg sodium, 84 g carbohydrate, 1 g fiber, 4 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.