- 15 mins
- 90 mins
Ingredients
- 2 cups flour
- 2 cups sugar
- 1 cup water
- 3/4 cup dairy sour cream
- 1/4 cup shortening
- 1 1/4 tsp baking soda
- 1 tsp salt
- 1 tsp vanilla
- 1/2 tsp baking powder
- 2 eggs
- 4 oz melted unsweetened chocolate (cool)
- Sour Cream Chocolate Frosting
- 1/3 cup butter or margarine
- 3 oz melted unsweetened chocolate (cool)
- 3 cup confectioners' sugar
- 1/2 cup dairy sour cream
- 2 tsp vanilla
Preparation
Step 1
Cake
Heat oven to 350 degrees. Grease and flour oblong pan, 13x9x2 or two 9-inch or 3 8-inch round layer pans. Measure all ingredients except frosting into large mixer bowl. Mix 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes high speed, scraping bowl occasionally. Pour into pan(s). Bake oblong for 40-45 minutes, layers 30-35 minutes or until top springs back when touched lightly with finger. Cool. Frost with Sour Cream Chocolate Frosting.
For cupcakes: pour batter into paper-lined muffin cups, filling each 1/2 full. Bake 2- to 25 minutes. About 3 dozen cupcakes.
High altitude: Heat oven to 375 degrees. Reduce sugar to 1 3/4 cups, soda to 1 tsp and baking powder to 1/4 tsp. If using 8-inch round pans, bake for 30-35 minutes.
Sour Cream Chocolate Frosting
Mix butter and cooled chocolate thoroughly. Blend in sugar. Stir in sour cream and vanilla. Beat until frosting is smooth and of spreading consistency.