Sour Cream Chocolate Cake

By kmaugh

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

Details

Preparation time 15mins
Cooking time 90mins
Adapted from

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.