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Sour Cream Chocolate Cake

Impressive to look at but easy to make, this cake is a good old-fashioned "Sunday supper" dessert that melts in your mouth. —Marsha Lawson, Pflugerville, Texas
  • Total Time
    Prep: 35 min. Bake: 30 min. + cooling
  • Makes
    16 servings

Ingredients

  • 1 cup baking cocoa
  • 1 cup boiling water
  • 1 cup butter, softened
  • 2-1/2 cups sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups cake flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • FROSTING:
  • 2 cups semisweet chocolate chips
  • 1/2 cup butter, cubed
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 4-1/2 to 5 cups confectioners' sugar
  • Assorted gold sprinkles, optional

Directions

  • Dissolve cocoa in boiling water; cool. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture alternately with sour cream, beating well after each addition. Add cocoa mixture and mix well.
  • Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • In a microwave, melt chocolate chips and butter; stir until smooth. Cool for 5 minutes. Transfer to a large bowl. Beat in sour cream and vanilla. Add confectioners' sugar; beat until light and fluffy. Spread between layers and over top and sides of cake. If desired, decorate with sprinkles. Store in the refrigerator.
Nutrition Facts
1 slice: 692 calories, 30g fat (18g saturated fat), 119mg cholesterol, 451mg sodium, 102g carbohydrate (75g sugars, 3g fiber), 7g protein.

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