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Chocolate Cake with Sour Cream

 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


  • 4 ounces unsweetened chocolate, melted and cooled
  • 1 cup water
  • 3/4 cup sour cream
  • 1/4 cup shortening
  • 1 teaspoon McCormick® Pure 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
  • 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 McCormick® Pure Vanilla Extract
  • 1/8 teaspoon salt


  • 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.
Nutritional 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.