Moist Sour Cream Chocolate Cake – to die for…..

1 cup
baking cocoa
1 cup
boiling water
1 cup
butter, softened
2 ½ cups
4 eggs
2 teaspoons
vanilla extract
3 cups cake
2 teaspoons
baking soda
½ teaspoon
baking powder
½ teaspoon
1 cup sour
2 cups
semisweet chocolate chips
½ cup
butter, cubed
1 cup sour
1 teaspoon
vanilla extract
4 ½ to 5
cups confectioners sugar


Dissolve cocoa in
boiling water; cool. In a large bowl, cream butter and sugar until light and
fluffy, Add eggs, one at a time, beating well after each/ 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.
Pour into three
greased and floured 9 inch round baking pans. Bake at 350 for 30-35 minutes or
until a toothpick inserted near the center comes out clean, cool for 10 minutes
before removing from pans to wire racks to cool completely. Cupcakes cook for
20-25 minutes.
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.
This recipe is a
delicious cake and does really well if you’re making a cake to cover with
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