Chocolate sour cream cake
Yield: 12 servings
Ingredients:
- 1 3/4 c Unbleached All-Purpose Flour 2/3 c Butter Or Margarine;
- 1 3/4 c Sugar -Softened
- 3/4 c Cocoa 2 c Dairy Sour Cream
- 1 1/2 ts Baking Soda 2 lg Eggs
- 1 ts Salt 1 ts Vanilla Extract ----------------------------------FROSTING----------------------------------
- 3 tb Butter Or Margarine 2 tb Milk; (Up To 3 Tb Maybe
- 1/3 c Cocoa -Needed)
- 1 1/2 c Confectioners' Sugar 1/2 ts Vanilla Extract
Instructions:
Preheat the oven to 350 Degrees F. Grease and flour a 13 X 9 X 2-Inch baking pan. In a large mixer bowl combine the flour sugar cocoa baking soda and salt blending well. Blend in the butter sour cream eggs and vanilla. Beat for 3 minutes on medium speed. Pour the batter into the prepared pans and bake for 40 to 45 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack. When cold frost the Fudge Frosting. FUDGE FROSTING: In a small saucepan over low heat melt the butter. Add the cocoa and cook stirring constantly until the mixture begins to boil. Pour the mixture into a small mixer bowl and allow to cool completely. Add the confectioners' sugar to the cocoa mixture alternately with the milk then beating to a spreading consistency. Blend in the vanilla.
