Mom's Sour Cream Chocolate (Sheet) Cake

"This is so simple, so good, so light and made from scratch. It just doesn't need frosting. My very favorite cake from childhood."
 
Download
photo by I'mPat photo by I'mPat
photo by I'mPat
photo by Susiecat too photo by Susiecat too
Ready In:
35mins
Ingredients:
9
Serves:
12
Advertisement

ingredients

Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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.
     
  2. 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~
     
  3. Very good! I made this for my son's birthday this month and it was enjoyed by all. I frosted with chocolate frosting and put rainbow sprinkles on top! Thanks for posting!
     
  4. 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
     
  5. Very nice cake: rich & chocolatey with a good crumb and delicious flavor. I think the sour cream adds such richness...and I added pecans which really kicked it up a few notches (IMHO!). I love baking cakes from scratch...this one goes together easily; no fussy putzing around.
     
Advertisement

RECIPE SUBMITTED BY

<p>&nbsp;</p> 8724194"
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes