- 16
- 35 mins
Ingredients
- FROSTING:
- 1 cup baking cocoa
- 1 cup boiling water
- 1 cup butter, softened
- 2-1/2 cups sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 3 cups cake flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (8 ounces) sour cream
- 2 cups (12 ounces) semisweet chocolate chips
- 1/2 cup butter, cubed
- 1 cup (8 ounces) sour cream
- 1 teaspoon vanilla extract
- 4-1/2 to 5 cups confectioners' sugar
Preparation
Step 1
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-in. 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.
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. Store in the
refrigerator. Yield: 16 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.