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Chocolate Cake with Chocolate-Sour Cream Frosting

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Prep: 30 Minutes
Bake: 35 Minutes
Cool: 1 Hour

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Chocolate Cake with Chocolate-Sour Cream Frosting 0 Picture

Ingredients

  • Frosting:
  • 3/4 3/4 3/4 cup butter, softened
  • 3/4 3/4 3/4 cup butter, softened
  • 3/4 3/4 3/4 cup butter, softened
  • 3 3 3 eggs
  • 3 3 3 eggs
  • 3 3 3 eggs
  • 2 2 2 cups all-purpose flour
  • 2 2 2 cups all-purpose flour
  • 2 2 2 cups all-purpose flour
  • 3/4 3/4 3/4 cup unsweetened cocoa powder
  • 3/4 3/4 3/4 cup unsweetened cocoa powder
  • 3/4 3/4 3/4 cup unsweetened cocoa powder
  • 1 1 1 tsp. baking soda
  • 1 1 1 tsp. baking soda
  • 1 1 1 tsp. baking soda
  • 3/4 3/4 3/4 tsp. baking powder
  • 3/4 3/4 3/4 tsp. baking powder
  • 3/4 3/4 3/4 tsp. baking powder
  • 1/2 1/2 1/2 tsp. salt
  • 1/2 1/2 1/2 tsp. salt
  • 1/2 1/2 1/2 tsp. salt
  • 2 2 2 cups sugar
  • 2 2 2 cups sugar
  • 2 2 2 cups sugar
  • 2 2 2 tsp. vanilla
  • 2 2 2 tsp. vanilla
  • 2 2 2 tsp. vanilla
  • 1 1/2 1 1/2 1/2 cups milk
  • 1 1/2 1 1/2 1/2 cups milk
  • 1 1/2 1 1/2 1/2 cups milk
  • Frosting:
  • Frosting:
  • 12-ounce 12-ounce 12-ounce package (2 cups) semisweet chocolate pieces
  • 12-ounce 12-ounce 12-ounce package (2 cups) semisweet chocolate pieces
  • 12-ounce 12-ounce 12-ounce package (2 cups) semisweet chocolate pieces
  • 1/2 1/2 1/2 cup butter
  • 1/2 1/2 1/2 cup butter
  • 1/2 1/2 1/2 cup butter
  • 8-ounce 8-ounce sour cream
  • 8-ounce 8-ounce sour cream
  • 8-ounce 8-ounce sour cream
  • 4 1/2 4 1/2 1/2 cups sifted powdered sugar
  • 4 1/2 4 1/2 1/2 cups sifted powdered sugar
  • 4 1/2 4 1/2 1/2 cups sifted powdered sugar

Details

Preparation

Step 1

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of three 8x1 1/2-inch round cake pans. Line bottoms of pans with waxed paper. Grease and lightly flour bottoms and sides of pans. Or, grease one 13x9x2-inch baking pan. Set pan(s) aside.
2. Preheat oven to 350F. In a mixing bowl stir together the flour, cocoa powder, baking soda, baking powder, and salt; set.aside.
3. In a mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla.
4. Add flour mixture and milk alternately to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pan(s).
5. Bake for 35 to 40 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool cake layers in pans for 10 minutes. Remove from pans. Peel off waxed paper. Cool thoroughly on wire rack. Or, place 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with Chocolate-Sour cream frosting. Top with chocolate shavings. Cover and store frosted cake in the refrigerator. Makes 12 to 16 servings.

CHOCOLATE-SOUR CREAM FROSTING:
In a large saucepan melt one 12-ounce package semisweet chocolate pieces and 1/2 cup butter over low heat, stirring frequently. Cool for 5 minutes. Stir in 8-ounces dairy sour cream. Gradually add 4 1/2 cups sifted powdered sugar, beating until smooth. This frosts tops and sides of two to three 8 or 9-inch cake layers. (Halve the recipe to frost a 13x9x2-inch cake). makes about 4 1/2 cups.

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