Taste of Home
Sour Cream Chocolate Cake
TOTAL TIME: Prep: 35 min. Bake: 30 min. + cooling
YIELD: 16 servings.
Impressive to look at but easy to make, this cake is a good old-fashioned "Sunday supper" dessert that melts in your mouth. —Marsha Lawson, Pflugerville, Texas
Ingredients
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1 cup baking cocoa
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1 cup boiling water
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1 cup butter, softened
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2-1/2 cups sugar
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4 large eggs, room temperature
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2 teaspoons vanilla extract
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3 cups cake flour
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2 teaspoons baking soda
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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1 cup sour cream
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FROSTING:
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2 cups semisweet chocolate chips
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1/2 cup butter, cubed
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1 cup sour cream
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1 teaspoon vanilla extract
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4-1/2 to 5 cups confectioners' sugar
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Assorted gold sprinkles, optional
Directions
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1.
Dissolve cocoa in boiling water; cool. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture alternately with sour cream, beating well after each addition. Add cocoa mixture and mix well.
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2.
Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
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3.
In a microwave, melt chocolate chips and butter; stir until smooth. Cool for 5 minutes. Transfer to a large bowl. Beat in sour cream and vanilla. Add confectioners' sugar; beat until light and fluffy. Spread between layers and over top and sides of cake. If desired, decorate with sprinkles. Store in the refrigerator.
Nutrition Facts
1 slice: 692 calories, 30g fat (18g saturated fat), 119mg cholesterol, 451mg sodium, 102g carbohydrate (75g sugars, 3g fiber), 7g protein.
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