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

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

 

Directions:
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 inches 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 the cake.
 
This recipe is a
delicious cake and does really well if you’re making a cake to cover with
fondant.

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