Daisy Sour Cream Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 30mins
SERVES: 12
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oven to 350 degrees.
  • Grease and flour 2 8-inch round baking pans; set aside.
  • In a large mixer bowl add the vegetable oil, egg and 2 teaspoons vanilla extract.
  • Beat at medium speed until well mixed (1 minute).
  • Add the brown sugar and granulated sugar; continue beating until well mixed (1 minute).
  • Add the melted chocolate, 1 cup of the flour, 2/3 cup of the cocoa powder, the baking soda and salt. Beat at low speed until mixed.
  • Add 1/2 cup of the water; beat at low speed until mixed.
  • Add the remaining 1 cup flour and 1/2 cup water; beat at low speed until mixed, scraping the sides of the bowl as necessary.
  • Beat at medium speed for 2 minutes.
  • Beat in 1 cup of the sour cream until mixed.
  • Pour the batter evenly into the pans.
  • Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
  • Remove the cake pans from the oven and cool in the pans for 10 minutes.
  • Remove the cakes from the pans; cool completely.
  • Meanwhile, in a medium bowl, beat the butter at high speed until creamy (about 1 minute).
  • Add 2/3 cup cocoa powder, 1 teaspoon vanilla and 1 cup powdered sugar.
  • Beat the frosting at low speed until mixed.
  • Add the remaining 2 cups powdered sugar, 1/4 cup sour cream and milk; beat at low speed until mixed, scraping the sides of the bowl as necessary.
  • Beat at medium speed until smooth and creamy.
  • Place one cake, rounded side down, on the serving plate.
  • Spoon and spread 1 cup of the frosting over the cake.
  • Place the second cake, rounded side up, over the frosting.
  • Frost the sides and top of the cake with the remaining frosting.
  • Garnish if desired.
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