Sour Cream Chocolate Cake


'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.

Prep Time:
35 mins
Cook Time:
30 mins
Total Time:
1 hrs 5 mins
16 servings


  • 1 cup baking cocoa

  • 1 cup boiling water

  • 1 cup butter, softened

  • 2 ½ cups sugar

  • 4 eggs

  • 2 teaspoons vanilla extract

  • 3 cups cake flour

  • 2 teaspoons baking soda

  • ½ teaspoon baking powder

  • ½ teaspoon salt

  • 1 cup sour cream


  • 2 cups semisweet chocolate chips

  • ½ cup butter

  • 1 cup sour cream

  • 1 teaspoon vanilla extract

  • 4 ½ cups confectioners' sugar


  1. 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.

  2. 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.

  3. 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.