Mom's Sour Cream Chocolate (Sheet) Cake
photo by I'mPat
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 2 cups sugar
- 1⁄2 cup butter
- 1 cup sour cream
- 1⁄2 cup cocoa
- 2⁄3 cup boiling water
- 2 cups flour, divided
- 3 eggs, unbeaten
- 1 teaspoon baking soda
- 1 cup pecans (optional) or 1 cup walnuts (optional)
directions
- Preheat oven to 350 degrees F.
- Dissolve cocoa in the boiling water.
- Dissolve soda in a little water.
- Cream sugar and butter.
- Add sour cream to sugar and butter, mix, then add cocoa and water and mix.
- Add 1 C flour, the eggs, the other C of flour, then water with soda.
- Mix well.
- Pour into 8"x13" sheet pan.
- Bake at 350 F for about 1/2 hour to 40 minutes.
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Reviews
-
I made this for the DH and he did say it was one of the better sour cream chocolates cakes he had had. I didn't add nuts as he doesn't like them. He took some for his morning/afternoon teas (12 hour shift work) and the rest was sliced and frozen, so its real test for us will be if it stands up to the freezing process. Thank you BarbryT, made for Aussie/NZ Swap #36, January 2010.
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This is really a delicious cake that is super moist and really doesn't need frosting. I did however use recipe#282040 as I was making this for a valentine's treat. I then threw a few dashes of red sprinkles over all. I made mine in a 7x11 cake pan. It made for an extremely tall cake that would be perfect for birthdays or a special occasion. Otherwise a 9x13 would probably work best. I did opt out of the nuts per family preference. Glad I tagged this for AU Recipeswap~
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This is a very nice, light chocolate cake. The cake was moist but not dense, and went very well with a dollop of whipped cream. It would also be very good layered with berries, or in a trifle, because it is not so assertive that it would overpower the dish. Delicious cake, BarbryT! Made for PAC Spring 2008
RECIPE SUBMITTED BY
BarbryT
Seattle, WA
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