Sour Cream Chocolate Cake is rich and delicious. I love making this in a bundt pan. Serve thick slices with whipped cream. Oh my, this is good!
Cake
4, 1 ounce each, unsweetened, chocolate. Melt and cool.
1-cup water
¾ cup sour cream
¼ cup margarine
1-teaspoon vanilla
2 eggs
2 cups all-purpose flour
2 cups sugar
1 ¼ teaspoon baking soda
1-teaspoon salt
½ teaspoon baking soda
Combine chocolate, water, sour cream, margarine, vanilla, and eggs in large bowl. Mix well. Mix dry ingredients together and slowly add to chocolate mixture. Beat on low for one minute, and high for 3 minutes.
Pour into prepared 9 x 13 pan, two 9-inch round pans, or my favorite: a bundt pan. Bake at 350 for 30 – 35 minutes or until cake pick comes out clean.
Sour Cream Chocolate Frosting
½ cup soft butter
6, 1-ounce squares unsweetened chocolate, melted and cooled.
6 cups powdered sugar
½ cup sour cream
6 – 8 tablespoons cold milk
2 teaspoons vanilla
pinch of salt
Combine frosting ingredients and mix until blended and smooth. Adjust milk as needed.
Frost completely cooled cake and serve on a drizzle of raspberry jam with whipped cream.
Leave a Reply