SOUR CREAM CHOCOLATE CAKE

By JoyceW-2

NOTES:

For Black Forest cake, eliminate the frosting. Whip 2 cups of heavy cream until stiff. Spread 1 cup of whipped cream between each layer. Top each layer of whipped cream with 1/2 cup of canned cherry pie filling. Frost top and side with remaining whipped cream.

Ingredients

• 1/4 cup unsweetened cocoa powder
• 1/4 cup boiling water
• 2 cups sugar
• 1/2 cup margarine (1 stick), melted
• 1 cup sour cream
• 1 1/2 teaspoons vanilla
• 1 teaspoon baking soda
• 2 cups flour
• 1/2 teaspoon salt
• 5 egg whites
• 1 (16 ounce) cans chocolate frosting

Details

Servings 12
Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

Preheat oven to 350° F. Grease and flour two 9 inch round cake pans.

Combine the cocoa powder and boiling water in a bowl and stir until the cocoa is dissolved, about 30 seconds.

Combine the sugar and margarine in a large bowl. Beat with an electric mixer until light and fluffy, 1-2 minutes. Add the cocoa mixture and mix for 1 minute longer. Beat in the sour cream, vanilla and baking soda. Add the flour and salt. Mix for one minute more.

Beat the egg whites in a medium bowl until stiff peaks form, 2-3 minutes. Fold into the batter.

Spoon the batter into the prepared cake pans. Bake until a toothpick inserted in the center of a cake comes out clean, 25-28 minutes. Transfer to wire racks to cool. Cut each cake layer into 2 even layers for 4 layers total. Spread the frosting between the layers and over the top and side of the cooled cake.