Sour Cream Chocolate Cake

Name: Sour Cream Chocolate Cake
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 1 cake, 16 serving(s)
Ingredients: 1 cup baking cocoa; 1 cup boiling water; 1 cup butter or 1 cup margarine, softened; 2 1/2 cups sugar; 4 eggs; 2 teaspoons vanilla extract; 3 cups cake flour; 2 teaspoons baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 cup sour cream; 2 cups semi-sweet chocolate chips; 1/2 cup butter, cubed; 1 cup sour cream; 1 teaspoon vanilla extract; 4 1/2-5 cups confectioners' sugar

Submitted by The Daycare Lady

""Impressive to look at but easy to make, this cake is a good old-fashioned 'Sunday supper' dessert that melts in your mouth," relates Marsha Lawson from Pflugerville, Texas. From Taste Of Home 1999"

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Ready In:: 1hr 5mins
Ingredients:: 16
Yields:: 1 cake
Serves:: 16

ingredients

1 cup baking cocoa
1 cup boiling water
1 cup butter or 1 cup margarine, softened
2 ¹⁄₂ cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups cake flour
2 teaspoons baking soda
¹⁄₂ teaspoon baking powder
¹⁄₂ teaspoon salt
1 cup sour cream
FROSTING
2 cups semi-sweet chocolate chips
¹⁄₂ cup butter, cubed
1 cup sour cream
1 teaspoon vanilla extract
4 ¹⁄₂ - 5 cups confectioners' sugar

directions

Dissolve cocoa in boiling water; cool. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture alternately with sour cream, beating well after each addition. Add cocoa mixture and mix well.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a microwave, melt chocolate chips and butter over low heat; stir until smooth. Cool for 5 minutes. Transfer to a large bowl. Add sour cream and vanilla; beat until blended. Add confectioners' sugar; beat until light and fluffy. Spread between layers and over top and sides of cake. Store in the refrigerator. Yield: 16 servings.