Chocolate sour cream cake

12 servings

Ingredients

Quantity Ingredient
1¾ cup Unbleached All-Purpose Flour
1¾ cup Sugar
¾ cup Cocoa
1½ teaspoon Baking Soda
1 teaspoon Salt
3 tablespoons Butter Or Margarine
⅓ cup Cocoa
1½ cup Confectioners' Sugar
⅔ cup Butter Or Margarine; Softened
2 cups Dairy Sour Cream
2 larges Eggs
1 teaspoon Vanilla Extract
2 tablespoons Milk; (Up To 3 Tb Maybe Needed)
½ teaspoon Vanilla Extract

Directions

FROSTING

Preheat the oven to 350 Degrees F. Grease and flour a 13 X 9 X 2-Inch baking pan. In a large mixer bowl, combine the flour, sugar, cocoa, baking soda and salt, blending well. Blend in the butter, sour cream, eggs and vanilla. Beat for 3 minutes on medium speed. Pour the batter into the prepared pans and bake for 40 to 45 minutes or until a wooden pick, inserted in the center, comes out clean. Cool in the pan on a wire rack. When cold, frost the Fudge Frosting.

FUDGE FROSTING:

In a small saucepan over low heat, melt the butter. Add the cocoa and cook, stirring constantly, until the mixture begins to boil. Pour the mixture into a small mixer bowl and allow to cool completely. Add the confectioners' sugar to the cocoa mixture alternately with the milk then beating to a spreading consistency. Blend in the vanilla.

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