Ingredients
- Frosting:
- 1/4 cup shortening
- 1 1/4 cups sugar
- 2 eggs
- 2 squares (1 oz each) bittersweet chocolate, melted and cooled
- 1 1/2 tsp vanilla
- 1 1/2 cups flour
- 1/3 cup cocoa
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (8 oz) sour cream
- 1 cup milk
- 1/4 cup plain yogurt
- 1 cup (8 oz) sour cream
- 2/3 cup sugar
- 1 (12 oz carton) frozen whipped topping thawed
Preparation
Step 1
In a large bowl, beat shortening and sugar until crumbly, about 2 minutes. Add eggs one at a time beating well after each addition. Beat in chocolate and vanilla.
Combine the flour, cocoa, baking powder, baking soda and salt. Combine the sour cream, milk and yogurt; add to the shortening mixture alternately with dry ingredients, beating well after each addition.
Line two 9 inch round baking pans with waxed paper; coat the pans with cooking spray and sprinkle with flour. Add the batter.
Bake at 350° for 18-22 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.
Frosting:
In a large bowl, combine sour cream and sugar. Fold in whipped topping. Place bottom layer on a serving plate: top with a third of the frosting. Top with remaining cake layer. Frost top and sides of cake. Refrigerate until serving.