Recipe: Sour Cream Chocolate Cake

This cake will keep in the refrigerator for a few days and still be tasty.  In addition to whip cream between the layers you can also frost the top and sides with frosting if you prefer.

Sour Cream Chocolate Cake

(printable recipe)

2 cups flour

2 cups sugar
1 cup water
3/4 cup dairy sour cream
1/4 cup butter
1 1/4 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
1/2 tsp baking powder
2 eggs
4 ounces melted unsweetened chocolate (cool)

Heat oven to 350'. Grease and flour oblong pan, 13x9x2 inches or two 9 inch or three 8 inch round layer pans.  Measure all ingredients into a large mixer bowl.  Mix 1/2 minute on low speed, scraping the bowl constantly.  Beat 3 minutes at high speed, scraping the bowl occasionally.  Pour into pans.
Bake oblong 40-45 mins, layers 30-35 mins. or until top springs back when touched lightly with finger.  Cool. Frost with your own frosting or whip cream.

Whip Cream:  Whip a one pint container of heavy cream or heavy whipping cream in mixer.  As cream thickens, add 1/4 cup confectioner's sugar and whip until firm peaks form.  Frost between cake layers and keep chilled. 

 

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