Sour Cream Chocolate Cake


  • 2 cups flour
  • 2 cups sugar
  • 1 cup water
  • 3/4 cup sour cream
  • 1/4 cup shortening
  • 1 1/4 tsp. baking soda
  • 1 tsp. salt
  • Ad
  • 1 tsp. vanilla
  • 1/2 tsp. baking powder
  • 2 eggs
  • 4 oz. melted unsweetened chocolate (cooled)
Sour Cream Chocolate Frosting:
  • 3 oz. melted, semi-sweet chocolate, cooled
  • 3 cups confectioners' sugar
  • 2 tsp. vanilla
  • 1/3 cup margarine
  • 1/2 cup sour cream


Heat oven to 350 degrees F. Measure all ingredients into large mixer bowl. Mix half minute on low speed, scraping bowl constantly. Beat 3 minutes high speed, scraping bowl occasionally.

Pour into 9x13 inch pan or 2 9 inch layer pans. Bake oblong pan 40-45 minutes, layers 30-35 minutes or until top springs bake when touched lightly with finger. Cool. Frost.

For cupcakes pour batter into paper lined muffin cups, filling half full. Bake 20-25 minutes. Makes 3 dozen cupcakes.

For frosting: Mix margarine and cooled chocolate thoroughly. Blend in sugar. Stir in sour cream and vanilla. Beat until smooth and of spreading consistency.


By Robin from Washington, IA


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