Sour Cream Chocolate Cake

2 cups all-purpose flour
2 cups sugar
1 cup water
3/4 cup sour cream
1/4 cup butter
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon baking powder
2 eggs
4 1-ounce squares unsweetened baking chocolate, melted

Assemble ingredients and utensils. Measure all of the ingredients for this cake into a large bowl of mixer and beat for 30 seconds at low speed, scraping sides of bowl constantly; then beat for 3 minutes at high speed. Pour into greased and floured cake pans, either 2 9-inch pans or 3 8-inch pans. Bake in a preheated 350 degree oven for 20-25 minutes. Remove from the oven and cool on racks. Frost.

Yields: 8 to 10 servings

1/2 cup butter
4 1-ounce squares unsweetened baking chocolate
4 cups confectioners’ sugar
1 cup sour cream
2 teaspoons vanilla

In the top of a double boiler, melt butter and chocolate over barely simmering water. Remove from heat and cool. Add confectioners’ sugar, blend in sour cream and vanilla, and beat until smooth. Put frosting between each of the layers of the cake, on the top, and all around the sides.


About the Author

Miss Daisy King is the author of 14 cookbooks, delegate to two presidents, a food consultant, public speaker, frequent guest on Channel 5’s Talk of the Town for decades and award-winning caterer. Like her Facebook page here

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