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Sandy's Chocolate Cake

 Sandy's Chocolate Cake
For a cake contest, I held this velvety cake on my lap during a 4-1/2 hour drive, but it paid off. You’ll love this prize-winning beauty. —Sandra Johnson, Tioga, Pennsylvania
16 ServingsPrep: 30 min. Bake: 35 min. + cooling

Ingredients

  • 1 cup butter, softened
  • 3 cups packed brown sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2-2/3 cups all-purpose flour
  • 3/4 cup baking cocoa
  • 3 teaspoons 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

Directions

  • Preheat oven to 350°. Grease and flour three 9-in. round baking
  • pans.
  • In a large bowl, cream butter and brown sugar until light and fluffy.
  • Add eggs, one at a time, beating well after each addition. Beat in
  • vanilla. In another bowl, whisk flour, cocoa, baking soda and salt;
  • add to creamed mixture alternately with sour cream, beating well

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Sandy's Chocolate Cake (continued)

Directions (continued)

  • after each addition. Stir in water until blended.
  • Transfer to prepared pans. Bake 30-35 minutes or until a toothpick
  • inserted in center comes out clean. Cool in pans 10 minutes before
  • removing to wire racks to cool completely.
  • For frosting, in a metal bowl over simmering water, melt butter and
  • chocolates; stir until smooth. Cool slightly.
  • In a large bowl, combine confectioners' sugar, sour cream and
  • vanilla. Add chocolate mixture; beat until smooth. Spread frosting
  • between layers and over top and sides of cake. Refrigerate
  • leftovers. Yield: 16 servings.
Nutritional Facts: 1 slice equals 685 calories, 29 g fat (18 g saturated fat), 115 mg cholesterol, 505 mg sodium, 102 g carbohydrate, 3 g fiber, 7 g protein.