Chocolate Sour Cream Cakecakes, chocolate, desserts 1 3/4 cup unbleached all-purpose flour 1 3/4 cup sugar 3/4 cup cocoa 1 1/2 teaspoon baking soda 1 teaspoon salt 2/3 cup butter or margarine; softened 2 cup dairy sour cream 2 large eggs 1 teaspoon vanilla extract ----FROSTING---- 3 tablespoon butter or margarine 1/3 cup cocoa 1 1/2 cup confectioners' sugar 2 tablespoon milk; (up to 3 tb maybe needed) 1/2 teaspoon vanilla extract 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. |
