One of my kids recently requested (verbatim) chocolate cake with chocolate frosting and sprinkles for his birthday treat. After doing a quick recipe search, I decided to make him a Chocolate Sour Cream Cake. The very moist, very chocolatey and very delicious cake was a hit with the Birthday Boy! Is there anything better than that?
I chose to make my own frosting so I can’t vouch for that part of the recipe. I can, however, vouch for the cake! In fact, I’m having a piece right now as I’m writing this post…Mmmmmm.
Chocolate Sour Cream Cake
-recipe from Hershey’s.com
Makes 12 to 15 servings.
1-3/4 cups all-purpose flour
1-3/4 cups sugar
3/4 cup HERSHEY’S Cocoa
1-1/2 teaspoons baking soda
1 teaspoon salt
2/3 cup butter or margarine, softened
1 container (16 oz.) dairy sour cream
1 teaspoon vanilla extract
FUDGE FROSTING(recipe follows)
Heat oven to 350°F. Grease and flour 13x9x2-inch baking pan.
Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add butter, sour cream, eggs and vanilla; beat on medium speed of mixer 3 minutes. Pour batter into prepared pan.
Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Frost with FUDGE FROSTING.
Makes about 1 cup frosting.
3 tablespoons butter or margarine
1/3 cup HERSHEY’S Cocoa
1-1/3 cups powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon vanilla extract
Melt butter in small saucepan over low heat. Add cocoa; cook, stirring constantly, just until mixture begins to boil. Pour mixture into medium bowl; cool completely. Add powdered sugar alternately with milk to cocoa mixture, beating to spreading consistency. Stir in vanilla.