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Chocolate-Sour Cream Cake & Chocolate Peanut Butter Frosting

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“This is the traditional birthday cake in my brother's house. I ALWAYS look forward to having it again. It is moist, rich and decadent! If you use chunky peanut butter in the Frosting, omit the chopped peanuts. PLEASE NOTE, this is a recipe that you really need to make BOTH the cake and the frosting to appreciate. It is the combination that makes it so good. If you are looking for JUST a chocolate cake recipe, you should try Dark Chocolate Cake, not this one. ;)”
READY IN:
1hr
SERVES:
15-18
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine first 3 ingredients in a large bowl; mix well, and set aside.
  2. Combine water, butter and cocoa in a heavy saucepan; bring to a boil, stirring constantly.
  3. Gradually stir hot mixture into flour mixture; stir well.
  4. Stir in eggs and sour cream; mix well.
  5. Pour into a greased and floured 13x9x2-inch baking pan.
  6. Bake at 350 F for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool.
  7. Combine butter, milk, and cocoa in a saucepan; bring to a boil, stirring constantly.
  8. Remove from heat. Add remaining ingredients; beat at medium speed of an electric mixer until smooth.
  9. Frost cake with Chocolate-Peanut Butter Frosting.

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