“"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”
READY IN:
1hr 5mins
SERVES:
16
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.

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