Chocolate Cake with Sour Cream

Total Time: Prep: 20 min. Bake: 30 min. + cooling´╝îMakes: 12-16 servings

This luscious chocolate layer cake gets wonderful moistness from sour cream. Its irresistible topping and marvelous from-scratch goodness make it a classic! I keep the recipe handy for birthdays, holidays and other special occasions.


  • 4 ounces unsweetened chocolate, melted and cooled
  • 1 cup water
  • 3/4 cup sour cream
  • 1/4 cup shortening
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1-1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup butter, softened
  • 6 ounces unsweetened chocolate, melted and cooled
  • 6 cups confectioners’ sugar
  • 1/2 cup sour cream
  • 6 tablespoons milk
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon salt


  1. In a large bowl, combine the chocolate, water sour cream, shortening, vanilla and eggs; mix well. Combine the flour, sugar, baking soda, salt and baking powder; gradually add to chocolate mixture. Beat on low speed just until moistened. Beat on high for 3 minutes.
  2. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. In a large bowl, combine frosting ingredients. Beat until smooth and creamy. Spread between layers and over top and side of cake. Store in the refrigerator.


1 slice: 477 calories, 15g fat (8g saturated fat), 55mg cholesterol, 356mg sodium, 84g carbohydrate (67g sugars, 1g fiber), 4g protein.

See also  Sunny Coconut Cake

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