Daisy Brand Sour Cream Chocolate Cake
Prep Time:
30 Minutes
Total Time:
2 Hours
Serves:
12
Ingredients
-
3/4 cup vegetable oil
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1 large egg
-
3 teaspoons vanilla extract
, divided usage
-
1 cup firmly packed brown sugar
-
1/2 cup sugar
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2 1 ounce squares semi-sweet baking chocolate, melted
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2 cups all purpose flour
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1 1/3 cups unsweetened cocoa powder
, divided usage
-
1 tablespoon baking soda
-
1/2 teaspoon salt
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1 cup warm water
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1 1/4 cup Daisy Brand Sour Cream
, divided usage
-
1/2 cup softened butter
-
3 cups powdered sugar
-
1/4 cup milk
Directions
Heat oven to 350 F. Grease and flour two 8-inch baking pans; set aside. In large mixer bowl add vegetable oil, egg, and 2 teaspoons vanilla extract. Beat at medium speed until well mixed (1 minute). Add brown sugar and granulated sugar; continue beating, scraping bowl often, until well mixed (1 minute). Add melted chocolate. Continue beating, scraping bowl often, until well mixed (1 minute).
In small bowl stir together flour, 2/3 cup unsweetened cocoa powder, baking soda, and salt. Add flour mixture to chocolate mixture alternately with water, beating well after each addition. Add 1 cup sour cream; mix well. Bake until wooden toothpick inserted in center of cakes comes out clean, (about 30 to 35 minutes). Remove from oven; cool 10 minutes. Remove cakes from pans; cool completely.
Meanwhile, in medium bowl add butter.; beat at high speed until creamy (1 to 2 minutes). Add 2/3 cup cocoa powder and 1 teaspoon vanilla; continue beating, scraping bowl often, until mixture is creamy (1 to 2 minutes). Add powdered sugar, 1 cup at a time, beating well after each addition. Add milk and ¼ cup sour cream; continue beating, scraping bowl often, until creamy (1 to 2 minutes). Place one cake, flat side up, on bottom of plate. Place about 1 cup frosting in center of cake. Spread to about ½-inch from edge of cake. Place second cake, flat side up, on top of frosting. Frost sides and top of cake with remaining frosting. Garnish if desired. Refrigerate leftovers.