Nov 022010

Many years ago there was a box cake mix and a canned frosting of this same flavor and I never even thought of making one homemade.  I missed the flavors that cake offered which enticed me to find a homemade version.  I found one similar to this sometime ago and just now got around to trying it.  I wish I had done so sooner as this is much better than a box mix (imagine that) and is simply one of the most moist cakes and decadent icings I have had.  It’s actually very simple to make especially in a 9 x 13 pan and I feel sure you won’t be disappointed.  Cake Recipe is Below – See Sour Cream Vanilla Icing Post for that Recipe.

Sour Cream Chocolate Cake w/ Sour Cream Vanilla Icing
Recipe Type: Dessert
  • 2 1/2 cups all purpose flour
  • 2 1/2 cups sugar
  • 1/2 cup cocoa
  • 1 1/2 teaspoons soda
  • 1/2 teaspoon salt
  • 3 large eggs – room temperature
  • 2/3 cup sour cream – room temperature
  • 1 tablespoon vanilla
  • 2/3 cup corn or safflower oil
  • 1 1/2 cups water – ice cold
  1. Grease and flour 2 – 9″ round cake pans (can put parchment paper between grease and flour) Set oven to 350 degrees.
  2. Sift together flour, sugar, cocoa soda and salt. Set aside.
  3. Whisk the eggs until well blended. Whisk in sour cream and vanilla and set aside.
  4. With electric mixer mix melted butter and oil together on low. Add cold water and mix to blend.
  5. Add the dry ingredients all at once and mix on medium for 1 minute scraping down sides as necessary.
  6. Divide batter evenly into prepared pans. Bake for 35 minutes or until done. Cool 15 minutes.
  7. Invert onto wire rack, peel off papaer and cool.



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