Sandy’s Chocolate Cake

Name: Sandy's Chocolate Cake
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 16 servings.
Ingredients: 1 cup butter, softened; 3 cups packed brown sugar; 4 large eggs, room temperature; 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 sour cream; 2 teaspoons vanilla extract

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 was named the best chocolate cake recipe won first prize. —Sandra Johnson, Tioga, Pennsylvania

Ingredients

1 cup butter, softened
3 cups packed brown sugar
4 large eggs, room temperature
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 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, 1 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.
Transfer to prepared pans. Bake until a toothpick comes out clean, 30-35 minutes. Cool in pans 10 minutes; remove 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.

Nutrition Facts

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

Originally published as Sandy's Chocolate Cake in Taste of Home February/March 1994

Reviews

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Average Rating:

Jessica

Mar 21, 2019

Mmmmmmmm... this cake was SO good and fluffy and soft! It was amazing. I put a raspberry frosting between the layers and frosted the outside with chocolate icing. I only had about 2/3 cup sour cream and was out of yogurt, so I substituted a tablespoon or two of cream cheese and filled up the rest with milk! Odd, but it worked well! I also only had 3 eggs, so I used 2 tbs of water with 2 tsp of baking powder and 1 tsp of canola oil (thank you internet!). I baked it for 23ish minuted and it was cooked thoroughly. Thank you for this recipe, it was amazing!
Mrsatj

Jan 15, 2019

This made a large cake (3 big layers) and it was very good. Very intensely chocolate. The frosting was decadent. I am going to use it on other cakes that call for chocolate frosting. Recommend this recipe.
Armstras07

Dec 23, 2018

Absolutely loved this cake when is was in TOH magazine a few Christmas’s back. Made it that Christmas and Im making it again.
shivangi

Dec 18, 2018

the full jam-packed chocolate cake just took my heart away... amazing recipe
Catherine {Katie.}

Dec 13, 2018

I made it for my Grandma's birthday, I have never heard so many compliments in my life. Even one of my older sisters (who doesn't like chocolate), she had a piece and told me that it was the only kind of chocolate that tasted good. I had never felt so honored. I'm planning on making it on this oncoming Christmas for the rest of my family. :) But this is the best cake that I have ever made. <3
mackenzie

Oct 21, 2018

I just want to say that "Shirley" and "vsailaway" are WRONG. This recipe is, hands down, the best chocolate cake recipe I've ever used. The three cups brown sugar is NOT too much for a cake of this volume. My cake has always come out great. The only thing I change is I use cake flour, softassilk brand.
Shirley

Jul 14, 2018

I haven't made it but THREE cups of brown sugar - REALLY? I've always thought the one on the cocoa can was excellent - wouldn't make this one!
vsailaway

Jun 27, 2018

Three cups of brown sugar? Is this a typo? I just threw this cake in the trash. It boiled over in the oven. It fell apart. I am an experienced cake baker. Not making this again. It tasted like pure sugar.
jgeraghty

Jun 20, 2018

I've made this cake many time and I LOVE IT!! I can see why it won first prize.
JeJo8337

Jun 20, 2018

Fabulous flavor and texture. I love baking this cake and everyone loves eating this cake. I have a favorite chocolate buttercream icing I use, but this cake recipe is the BEST! Thank you Sandy.