SOUR CREAM CHOCOLATE CAKE
- 1/4 c Cocoa Powder, unsweetened
- 1/4 c Water, boiling
- 2 c Sugars
- 1/2 c Butter, softened
- 1 c Sour Cream
- 1 1/2 tsp Vanilla Extract
- 1 tsp Baking Soda
- 2 c Flour, all-purpose
- 1/2 tsp Salt
- 5 Egg Whites
- 2 (16 ozs) cans Chocolate Frosting
Preheat oven to 350°.
Grease and flour two 9” round cake pans.
Combine the cocoa powder and boiling water in a bowl and stir until cocoa is dissolved, about 30 seconds.
Combine the sugar and butter 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 1 minute.
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.
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.