2 c Flour; Unbleached, Sifted
1 1/4 ts Baking Soda
1 ts Salt
3/4 c Sour Cream
2 Eggs; Large
4 oz Baking Chocolate
2 c Sugar
1/2 ts Baking Powder
1/4 c Vegetable Shorteneing
1 ts Vanilla Extract
1 c ;Water
FROSTING
1/3 c Butter Or Regular Margarine
1/2 c Sour Cream
3 c Confectioners’ sugar
3 oz Baking Chocolate
Sift togetehr the flour, sugar, baking powder, baking soda, and salt
into a large mixing bowl. Add shortening, sour cream, vanilla, eggs,
water and chocolate (melted then cooled). Beat with an electric
mixer at low speed, scraping bowl constantly, for 1/2 minute.
Increase speed to high and beat an additional 3 minutes, scraping
bowl occasionally. Pour batter into 2 greased and waxed-paper lined
9-inch round cake pans. Bake in a preheated 350 degree F. Oven for
35 minutes or until cake tests done. Cool in pans on racks for 10
minutes. Remove from pans and cool completely on the racks. Place
one cake layer on serving plate. Spread with Sour Cream / Chocolate
Frosting. Top with second cake layer. Frost sides and top of the
cake with the remaining Sour Cream/Chocolate Frosting. SOUR
CREAM/CHOCOLATE FROSTING: Combine the softened butter or margarine,
confectioners’ sugar, and sour cream in a mixing bowl; blend well.
Add chocolate which has been melted and cooled and vanilla. Beat
until smooth. NOTE: I have seen reference to people having trouble
with their layer cakes and how they rise. Try this little trick when
making this cake. Take the layer that has the least amount of rise on
the top and trim it to be flat with a sharp knife. Place the trimmed
side down (layer should be upside down). Then frost between layers
and place the other layer on right side up and finished frosting. It
will give the illusion of having a cake with only one domed layer and
will sit better on your cake plate. Also the trimmings are great
eating just plain for the cook or for the kids.
Yields
12 servings