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Sour Cream Chocolate cake
By Carlene Carter
2nd place in 2011 Logan County Fair Cake Classic
1 cup baking cocoa
1 cup boiling water
1 cup butter, softened
2 ½ cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups cake flour
2 teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup (8 oz.) sour cream
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 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 3 greased and floured 9-inch round baking pans.
Bake at 350°F for 30-35 minutes or until toothpick inserted near
the center comes out clean. Cool for 10 minutes before removing
from pans to wire racks to cool completely.
Milk Chocolate Frosting
2 sticks butter, softened
1 cup confectioners sugar
¾ cup cocoa
½ cup light corn syrup
1 teaspoon vanilla extract
8 oz. milk chocolate, melted and cooled slightly
Mix together butter, sugar and cocoa until smooth. Add corn
syrup and vanilla and mix until just combined. Scrape sides of
bowl and then add milk chocolate and mix until smooth and
creamy. Frost cake.
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