Rating: 4 stars
72 Ratings
  • 5 star values: 39
  • 4 star values: 18
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 4

'Impressive to look at but easy to make, this cake is a good old-fashioned 'Sunday supper' dessert that melts in your mouth,' relates Marsha Lawson from Pflugerville, Texas.

Recipe Summary

cook:
30 mins
total:
1 hr 5 mins
prep:
35 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
FROSTING:

Directions

Instructions Checklist
  • Dissolve cocoa in water; let stand until cool. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well. Add cocoa mixture; beat well.

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  • Pour into three greased and floured 9-in. round baking pans. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

  • In a heavy saucepan, melt chocolate chips and butter over low heat; stir until smooth. Remove from the heat; cool for 5 minutes. Place in a large mixing bowl; add sour cream and vanilla; beat until blended. Add confectioners' sugar; beat until light and fluffy. Spread between layers and over top and sides of cake. Store in the refrigerator.

Nutrition Facts

697 calories; protein 6.8g; carbohydrates 103.5g; fat 31.8g; cholesterol 104.9mg; sodium 393.5mg. Full Nutrition
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