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

Sandy's Chocolate Cake Recipe

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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
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling
MAKES:16 servings
Test Kitchen Approved
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 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.

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
(102)
RATING DISTRIBUTION
5 Star
 (91)
4 Star
 (7)
3 Star
 (2)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
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."

MY REVIEW
Reviewed Apr. 1, 2016

"Hi just wondering if I can use buttermilk instead of sour cream in this receipe ?? Very keen to try this chocolate cake version"

MY REVIEW
Reviewed Mar. 14, 2016

"Came out perfectly . A very delicious chocolate cake , however not too happy with frosting and may put some cream cheese or something to it the next time."

MY REVIEW
Reviewed Mar. 8, 2016

"Perfect. Light and Fluffy"

MY REVIEW
Reviewed Mar. 6, 2016

"I made this cake in a 9x13 pan. It took about an hour to bake. This is such a good cake. I am not a big fan of frosting so I didn't frost it and it sure didn't need it. Good job!"

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