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

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Publisher Photo
Years ago, I drove 4-1/2 hours to a cake contest, holding my entry on my lap the whole way. But it paid off. One bite and you'll see why this velvety beauty won first prize. —Sandra Johnson, Tioga, Pennsylvania
Featured In: Top 10 Cake Recipes
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling
MAKES: 16 servings

Ingredients

  • 1 cup butter, softened
  • 3 cups packed brown sugar
  • 4 large 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

Nutritional Facts

1 slice: 685 calories, 29g fat (18g saturated fat), 115mg cholesterol, 505mg sodium, 102g carbohydrate (81g sugars, 3g fiber), 7g protein.

Directions

  1. Preheat oven to 350°. Grease and flour three 9-in. round baking pans.
  2. 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 after each addition. Stir in water until blended.
  3. 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.
  4. For frosting, in a metal bowl over simmering water, melt butter and chocolates; stir until smooth. Cool slightly.
  5. 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.
Originally published as Sandy's Chocolate Cake in Taste of Home February/March 1994, p15


Reviews for Sandy's Chocolate Cake

AVERAGE RATING
(109)
RATING DISTRIBUTION
5 Star
 (98)
4 Star
 (7)
3 Star
 (2)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
ebohuch User ID: 8820941 257030
Reviewed Nov. 20, 2016

"Just made the cake for a birthday in a Darth Vader shaped cake pan and it came out beautifully and made a dozen cupcakes with the leftover batter. It's very moist and was such a hit. This recipe is definitely a keeper!"

MY REVIEW
christine8520 User ID: 7365522 256224
Reviewed Oct. 31, 2016

"Looks very similar to the one on the Hershey Cocoa Powder can. My mom make it all the time. I am looking forward to see how this recipe compares."

MY REVIEW
Shar2621 User ID: 7422232 253286
Reviewed Aug. 28, 2016

"Best cake I have ever made."

MY REVIEW
kpauling User ID: 8896493 250639
Reviewed Jul. 19, 2016

"This is absolutely the BEST chocolate cake I have ever had. It is totally worth the effort. Thank you so much for sharing!"

MY REVIEW
pope7446 User ID: 8894000 250453
Reviewed Jul. 14, 2016

"Everyone in my family agreed this was the best cake they'd ever had. I made just a few adjustments. I added in a tsp each of espresso powder and cinnamon and I just made a simple ganache frosting because I was out of powdered sugar. Will make again and again!"

MY REVIEW
cacharles3 User ID: 8891855 250285
Reviewed Jul. 10, 2016

"Any idea on how many cups of batter this makes?"

MY REVIEW
smile_e2003 User ID: 7111430 249901
Reviewed Jun. 29, 2016

"This is an amazingly moist cake. And the icing is the easiest icing I've ever worked with. I did sub the sour cream for cream cheese but it turned out phenomenal. Definitely the ultimate chocolate cake."

MY REVIEW
toolbarsco User ID: 6725667 249220
Reviewed Jun. 8, 2016

"I agree with others. This is THE perfect chocolate cake and my new go-to recipe for birthday and other special occasions. I've never had good luck with layer cakes but this one worked perfectly. First time I forgot to add water (love the idea of using coffee instead of water) but it still turned out fine. Second time the batter at the bottom of the bowl did not get mixed well and it STILL turned out okay. Each time I spread raspberry preserves between layers and on top prior to frosting. Love the silky smooth frosting. Then I made genache and poured it over the top--so rich and yummy. Can't wait to make another one!!!"

MY REVIEW
AnninMS User ID: 2021686 248996
Reviewed Jun. 3, 2016

"I baked mine in a Bundt pan omitting the icing. It is the BEST chocolate cake recipe I've ever tried."

MY REVIEW
melel1717 User ID: 8768688 246482
Reviewed Apr. 2, 2016

"WOW... what can I say. Pulled out my cake from the oven about 3 hours ago and there is nothing left... DELICIOUS.... I did do a slight change. Instead of plain boiling water I used fresh brewed coffee.... Got to go, making another one.... thanks."

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