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Sandy's Chocolate Cake Recipe
Sandy's Chocolate Cake Recipe photo by Taste of Home

Sandy's Chocolate Cake Recipe

Read Reviews (25)
4.79 25
Publisher Photo
"I held this velvety, rich cake on my lap during the 4-1/2 hour drive to the Greatest Cocoa Cake Contest at the Pennsylvania Farm Show last January," recalls Sandy Johnson, who lives on a dairy farm near Tioga. "By the time we got to the judges table, I was almost too tired to care if I won." But win she did! Topping 59 other entries, Sandy's impressive layer cake with creamy frosting took first place!
TOTAL TIME: Prep: 30 min. Bake: 35 min. + cooling
MAKES:12-14 servings
TOTAL TIME: Prep: 30 min. Bake: 35 min. + cooling
MAKES: 12-14 servings

Ingredients

  • 3 cups packed brown sugar
  • 1 cup butter, softened
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2-2/3 cups King Arthur Unbleached All-Purpose Flour
  • 3/4 cup baking cocoa
  • 1 tablespoon baking soda
  • 1/2 teaspoon salt
  • 1-1/3 cups sour cream
  • 1-1/3 cups boiling water
  • FROSTING:
  • 1/2 cup butter, cubed
  • 3 ounces unsweetened chocolate, chopped
  • 3 ounces semisweet chocolate, chopped
  • 5 cups confectioners' sugar
  • 1 cup (8 ounces) sour cream
  • 2 teaspoons vanilla extract
  • Chocolate curls and decorations, optional

Nutritional Facts

1 serving (1 piece) equals 738 calories, 30 g fat (18 g saturated fat), 139 mg cholesterol, 609 mg sodium, 113 g carbohydrate, 2 g fiber, 7 g protein.

Directions

  1. In a bowl, cream brown sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; add alternately with sour cream to creamed mixture. Mix on low just until combined. Stir in water until blended.
  2. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely.
  3. For frosting, in a small saucepan, melt butter and chocolates over low heat. Cool for several minutes.
  4. In a bowl, combine the confectioners' sugar, sour cream and vanilla. Add chocolate mixture and beat until smooth. Spread frosting between layers and over top and sides of cake. Top with chocolate garnishes if desired. Store in the refrigerator. Yield: 12-14 servings.
Originally published as Sandy's Chocolate Cake in Taste of Home February/March 1994, p15

Nutritional Facts

1 serving (1 piece) equals 738 calories, 30 g fat (18 g saturated fat), 139 mg cholesterol, 609 mg sodium, 113 g carbohydrate, 2 g fiber, 7 g protein.

Reviews for Sandy's Chocolate Cake(25)

AVERAGE RATING
   (29)
RATING DISTRIBUTION
5 Star
 (26)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Nov. 3, 2013

Excellent. I reduced the recipe in size so I only made one layer with no frosting so I could test it. I live at a high altitude (4600 ft). I wouldn't make this cake without adjusting for altitude as it is so tender that it would cave in if it weren't adjusted. I removed a 1/4 of the butter and 1/4 of the sugar. It turned out great. Other than that, it is very tasty. It will be my "go to" chocolate cake recipe.

MY REVIEW
Reviewed Sep. 9, 2013

I made cupcakes, first the cake boss (all without frosting) and then sandy's. I had my daughters and husband taste both, sandy's won! I didn't even have to put frosting on them. I like to make cakes for people on the side, now sandy's recipe will be my chocolate cake recipe in my cake book

MY REVIEW
Reviewed Jul. 6, 2013

Made this for my husband for his birthday!! He loves chocolate and this cake made his birthday. I found it was a very easy recipe and does not require a whole lot of work considering its from scratch.

MY REVIEW
Reviewed Jul. 6, 2013

This cake was delicious. It was so beautiful the frosting was sweet and creamy. It is a great recipe.

MY REVIEW
Reviewed Mar. 30, 2013

I have made this cake several times! It works great for cupcakes too. I even won a couple of work Bake-off competitions. This one is definitely a keeper.

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