Sour Cream Chocolate Cake

SUBMITTED BY: Jean Haseloh PHOTO BY: MissRebeccaEmily

"This is a rich chocolate cake with a fudge frosting. If you don't have sour cream, you can use sweet cream and add 1 tablespoon of lemon juice or vinegar."

SERVINGS & SCALING

Original recipe yield: 1 - 9 x 13 inch cake

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INGREDIENTS

2 eggs
1 1/2 cups sour cream
2 tablespoons shortening
1 1/4 cups white sugar
2 cups all-purpose flour
4 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1 teaspoon vanilla extract
2 teaspoons baking soda
1/4 cup hot water
2 cups white sugar
1/4 cup light corn syrup
1/2 cup milk
1/2 cup shortening
2 (1 ounce) squares unsweetened chocolate
1/4 teaspoon salt
1 teaspoon vanilla extract

READ REVIEWS (9)

DIRECTIONS

Beat the eggs in a large mixing bowl. Melt the 2 tablespoons shortening, and add it and the sour cream to the eggs.
In another bowl, sift together 1 1/4 cups sugar, flour, cocoa and 1/4 teaspoon salt. Add these dry ingredients to the egg mixture. Stir the batter until smooth. Add in the vanilla and stir. Lastly, add the soda dissolved in hot water. Stir.
Pour batter into a greased and floured 9 x 13 inch pan. Bake at 350 degrees F (175 degrees C) for 35 minutes, or until done. Cool.
To Make the Frosting: Combine 2 cups sugar, corn syrup, milk, 1/2 cup shortening, unsweetened chocolate, and 1/4 teaspoon salt in a small saucepan. Stir over low heat until chocolate melts. Bring to a full rolling boil and boil for one minute, stirring constantly. Remove the pan from the heat. Add 1 teaspoon vanilla, and beat the frosting mixture until it has a smooth spreading consistency.
Frost the cake when it has completely cooled.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Dec. 19, 2003 by HappyHousewife

What in the world did I do wrong?? Could not mistake the OVERPOWERING baking soda taste that left a TANG on your tongue. Sadly, I had to throw the whole cake out. What did I do wrong? I could have messed up....

8 users found this review helpful

Reviewed on Mar. 5, 2004 by Kaye Lynn

This is just like the sour cream cake my mother made. The first time I made this, it was dry and overdone, but after cutting 5-10 minutes off the baking time it has turned out perfect. Check by inserting a toothpick in center for doneness. I use a pint of sweet cream, sour 1½ cups with vinegar, and use the other 1/2 cup sweet cream in the frosting in place of the milk. Wonderful, wonderful cake! Moist and rich, and the frosting is like creamy fudge. Kaye

3 users found this review helpful