Sour Cream Chocolate Cake

Sour Cream Chocolate Cake

2 c Self-rising flour

2 c Sugar

1 c Water

1/4 c Shortening

4 oz Melted unsweetened chocolate (cooled)

1 ts Vanilla

2 Eggs

3/4 c Dairy sour cream

1/4 ts Soda

Sour Cream Frosting

Preheat oven to 350 degrees. Grease and flour pans. Measure all ingredients except icing in a large mixing bowl. Mix 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes high speed, scraping bowl occasionally. 

Pour into pans. Bake layers 30-35 minutes or until top springs back when touched lightly with finger. Cool. 

Chocolate Sour Cream Frosting

1/2 c Sour cream

3 1/2 c Powdered sugar

1 ts Vanilla

2 oz Ghirardelli Unsweetened chocolate, melted

Servings: Makes enough for 9 x 13" cake

Beat sour cream with sugar and vanilla until smooth. Mix in melted chocolate. Spread over 9 by 13" cake.

Best Chocolate Cake with Fudge Frosting

Best Chocolate Cake with Fudge Frosting

2 c Flour

2 c Sugar

1/2 c Shortening

3/4 c Water

3/4 c Buttermilk

1 ts Baking soda

1 ts Salt

1 ts Vanilla

1/2 ts Baking powder

2 Eggs

4 oz Unsweetened chocolate, melted and cooled

Fudge frosting (see below)

Heat oven to 350 degrees F.

Grease and flour 13 x 9 x 3 pan, 3 8" round pans or 2 9" round pans.

Beat all ingredients except fudge frosting in a large bowl on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes, scraping bowl constantly. Pour into pan(s).

Bake for 40-45 minutes (rectangle pan) or 30-35 minutes (round pans), or until wooden pick comes out clean. Cool rounds 10 min.; remove from pans. Cool completely. Frost.

Fudge Frosting

2 c sugar

1/2 c shortening

3 oz unsweetened chocolate

2/3 c milk

1/2 t salt

2 t vanilla

Mix all ingredients except vanilla in a 2 1/2 quart saucepan. Heat to a rolling boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in a bowl of ice and water. Beat until frosting is smooth and of spreading consistency; add vanilla.