Chocolate Sour Cream Cake With Sour Cream Frosting

Recipe by Dragonfly AZ
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READY IN: 50mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Grease and flour 2 9 inch cake pans.
  • Preheat oven to 350.
  • Combine all cake ingredients in mixing bowl and beat at low speed for about a minute, scraping bowl constantly, until well combined.
  • Increase mixer speed to medium and beat for about 2 minutes more.
  • Pour batter into pans and bake for 28-32 minutes, or until they test done.
  • Remove from oven and let cool in pans for about 10 minutes, then remove from pans and let cool completely.
  • Frosting:.
  • Melt butter over low heat or in the microwave and pour into mixing bowl.
  • Add cocoa and whisk until smooth.
  • With an electric mixer on low, alternately beat in sugar and sour cream until well mixed.
  • Add vanilla and beat at medium speed until light and fluffy.
  • Assemble cake in layers. Can store in refrigerator, tightly covered for up to a week (if it makes it that long!), or can be frozen, tightly covered for up to 6 months.
  • Thaw in refrigerator overnight before serving.
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