Chocolate sour cream cake
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | Unbleached All-Purpose Flour |
| 1¾ | cup | Sugar |
| ¾ | cup | Cocoa |
| 1½ | teaspoon | Baking Soda |
| 1 | teaspoon | Salt |
| 3 | tablespoons | Butter Or Margarine |
| ⅓ | cup | Cocoa |
| 1½ | cup | Confectioners' Sugar |
| ⅔ | cup | Butter Or Margarine; Softened |
| 2 | cups | Dairy Sour Cream |
| 2 | larges | Eggs |
| 1 | teaspoon | Vanilla Extract |
| 2 | tablespoons | Milk; (Up To 3 Tb Maybe Needed) |
| ½ | teaspoon | Vanilla Extract |
Directions
FROSTING
Preheat the oven to 350 Degrees F. Grease and flour a 13 X 9 X 2-Inch baking pan. In a large mixer bowl, combine the flour, sugar, cocoa, baking soda and salt, blending well. Blend in the butter, sour cream, eggs and vanilla. Beat for 3 minutes on medium speed. Pour the batter into the prepared pans and bake for 40 to 45 minutes or until a wooden pick, inserted in the center, comes out clean. Cool in the pan on a wire rack. When cold, frost the Fudge Frosting.
FUDGE FROSTING:
In a small saucepan over low heat, melt the butter. Add the cocoa and cook, stirring constantly, until the mixture begins to boil. Pour the mixture into a small mixer bowl and allow to cool completely. Add the confectioners' sugar to the cocoa mixture alternately with the milk then beating to a spreading consistency. Blend in the vanilla.