Sandy's Chocolate Cake Recipe

5 133 133
Sandy's Chocolate Cake Recipe
Sandy's Chocolate Cake Recipe photo by Taste of Home
Publisher Photo

Sandy's Chocolate Cake Recipe

Read Reviews
5 133 133
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
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + cooling

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

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 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.
Originally published as Sandy's Chocolate Cake in Taste of Home February/March 1994, p15

Nutritional Facts

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

  • 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
  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

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Reviews forSandy's Chocolate Cake

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Leah User ID: 9228148 271940
Reviewed Aug. 18, 2017

"My family declared this the best chocolate cake ever!! I used my own homemade frosting. Sift 1/4 cup cocoa powder, 1 cup powdered sugar, 1 dash salt and cream with 1/4 cup Crisco or butter. Add 1 whipped egg white. A great recipe - would not change a thing about the cake."

MY REVIEW
MissCarol44 User ID: 6056464 271789
Reviewed Aug. 15, 2017

"Haven't baked it yet, but wondering if using cream cheese instead of sour cream would "improve" the taste of the icing as I read the one baker mentioned she did not receive a good report of the frosting. I have both ingredients always, may try first the sour cream way. Not waiting for a birthday to bake it either! Sounds luscious!"

MY REVIEW
IrishCruzer User ID: 4616140 271745
Reviewed Aug. 14, 2017

"I took this to a special choc cake contest at the Polk County Fair Saturday and it took first place. Its excellent I would highly recommend. I baked it exactly as the recipe was written."

MY REVIEW
sandym123ben User ID: 7318935 271703
Reviewed Aug. 13, 2017

"this is one dynamite cake. If you haven't tried it, please do. You can't go wrong!!! I never use coffee,just follow the recipe."

MY REVIEW
Jcott User ID: 8277524 270348
Reviewed Aug. 4, 2017

"i see that people are substituting coffee for the water. When do you add coffee/water? I don't see it in the instructions."

MY REVIEW
Jellybug User ID: 53068 269908
Reviewed Jul. 24, 2017

"Made this cake for my husband and he ate almost all the cake, fudgy and delicious. I too used coffee instead of water, wonderful texture and crumb. Will definitely make this again..."

MY REVIEW
Amber User ID: 9226738 269870
Reviewed Jul. 23, 2017

"This cake turned out great! Really moist and fudgy. I did take others suggestions and use coffee instead of the water. I can't rate the frosting though. Some people said it tasted strange and I couldn't risk my picky eaters' b-day cake tasting weird..."

MY REVIEW
Sherin User ID: 9220258 269548
Reviewed Jul. 16, 2017

"Perfect chocolate cake recipe. I used half of all ingredients and used a bundt pan. It looked beautiful garnished with ganache and strawbwrries."

MY REVIEW
buttermilk maid User ID: 2350303 269542
Reviewed Jul. 16, 2017

"Great cake from a great cook, my friend Sandy!"

MY REVIEW
mindysmama User ID: 6929696 269538
Reviewed Jul. 16, 2017

"ronnir1 I use a 9X13 pan all the time to bake my cakes and I always use 350. Hope this helps"

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