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Ingredients
| unsweetened cocoa powder (sifted): 1 cup |
| water: 1 cup (boiling) |
| salted butter: 1 cup (softened) |
| granulated sugar: 2 1/2 cups |
| eggs: 4 |
| vanilla extract: 2 tsp |
| cake flour: 3 cups |
| baking soda: 2 tsp |
| baking powder: 1/2 tsp |
| salt: 1/2 tsp |
| sour cream: 1 cup |
| semisweet chocolate chips (chips): 2 cups |
| salted butter: 1/2 cup |
| sour cream: 1 cup |
| vanilla extract: 1 tsp |
| powdered sugar (unsifted): 5 cups |
Sour Cream Chocolate Cake
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
35 min -
Servings
1 serving(s)
Tags
- Dissolve cocoa in water and set aside.
- In a mixing bowl, cream butter and sugar.
- Add eggs, one at a time beating well after each. Add vanilla.
- Combine flour, baking soda, baking powder, and salt.
- Add dry ingredients to wet mixture alternately with cocoa mixture and sour cream.
- Pour into 3 greased and floured 9" round cake pans.
- Bake at 350 for 30-35 minutes or until toothpick comes out clean.
- Cool for 10 minutes and remove from pans.
- Cool Completely before frosting.
- Frosting:.
- In heavy saucepan melt chocolate chips and butter over low heat.
- Cool 5 minutes.
- Place in a mixing bowl and add sour cream and vanilla. Mix well.
- Add sugar and beat until light and fluffy.
- Spread between layers and over top and sides of cake.
- Leftovers must be refrigerated.