My mom shared this recipe with me when I was looking for a homemade chocolate cake recipe. She gave me two. One was called something like “Best Chocolate Cake Ever” and I had to make it. It was the driest, most boxed-cake tasting thing ever. We couldn’t even finish it. A waste and I never will make it again. Mom said she never made it so I had to report back to her that it was terrible.
However, I do remember her making this sour cream chocolate cake when we were young and it was always moist and very delicious. I made this for my daughter’s 20th birthday, and we made it again about a week later so as not to waste the remaining sour cream. Plus we’d devoured the birthday cake, and we kept thinking how good it was. So why not make another!?
I don’t have any pictures but it’s just going to look like a regular chocolate cake. However, the flavor is great! Butter frosting recipe at the bottom. Enjoy!
Sour Cream Chocolate Cake
2 c. flour
2 c sugar
1 c water
3/4 c sour cream
1/4 c unsalted butter, room temp
1 1/4 tsp baking soda
1 tsp salt
1 tsp vanilla
1/2 tsp baking powder
4 oz melted unsweetened chocolate, or 1/2 c powdered cocoa
Preheat oven to 350. Grease and flour your pan – oblong best but square is ok.
Measure all ingredients into bowl. Mix 1/2 minute on low, 3 minutes on high.
Bake 40-45 minutes (or more in square pan – test with toothpick in middle for doneness.) Oblong pan time: 30-35 minutes.
1/2 cup room temperature butter
3 1/2 cups confectioner’s sugar
1 tsp vanilla
1/4 tsp salt
3 to 4 tbsp milk
Cream the butter, salt and vanilla – beat until light and fluffy. Add sugar gradually and beat after each addition. Add 3 tbsp milk and beat until smooth. Add more milk until the desired consistency reached.