Love this cake!
I made this last week for our Sunday Dinner on the deck. All the family was here so that means 17 hungry grandchildren running around. We gave the kids ice cream bars and the adults (mostly the ladies) gathered around the table and devoured every bit of this 9x12 cake. We just kept cutting off little pieces as we chatted. We told the kids - "this is the grown up dessert."
The recipe (and picture) is from Cinnamon and Spice and Everything Nice
Chocolate Sour Cream Snack Cake
1 + 1/2 cups all-purpose flour
1 + 1/2 cups sugar
1/2 cup unsweetened cocoa*
1 + 1/4 teaspoons baking soda
1 teaspoon salt
1/2 cup shortening or butter, softened
1 cup milk
1/2 cup sour cream (regular or light, not non-fat)
1 teaspoon vanilla extract
4 tablespoons butter, at room temperature
1/3 cup sour cream (not non-fat)
1/2 teaspoon vanilla extract
1/2 cup unsweetened cocoa, sifted
4 cups confectioners’ sugar, plus more if needed
- Preheat oven to 350 degrees F. Butter and flour a 9x13x2 inch baking pan.
- In a large mixing bowl sift flour, sugar, cocoa, baking soda and salt together. Add shortening, milk and sour cream; beat on medium speed 2 minutes, occasionally scraping down sides of bowl. Add eggs and vanilla; beat 2 more minute.
- Pour batter into prepared pan; bake 35 to 40 minutes or until a toothpick comes out clean from center. Cool on wire racks 15-20 minutes, turn out and cool completely. Frost with Chocolate Sour Cream Frosting.
- To make frosting: in a large mixing bowl cream butter and sour cream together until fluffy on medium speed, beat in vanilla and cocoa powder, add one cup of confectioners’ sugar at a time until you reach a nice, thick consistency, continue to beat on medium speed until fluffy 3-4 minutes. Spread evenly over top of cake.
*Use Dutch-processed or European cocoa.
Recipe adapted from McCalls ©1910
Read more: http://www.cinnamonspiceandeverythingnice.com/chocolate-sour-cream-snack-cake/#ixzz2bGUFj1FW