This is a rich chocolate cake with a fudge frosting. If you don't have sour cream, you can use sweet cream and add 1 tablespoon of lemon juice or vinegar.

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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat the eggs in a large mixing bowl. Melt the 2 tablespoons shortening, and add it and the sour cream to the eggs.

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  • In another bowl, sift together 1 1/4 cups sugar, flour, cocoa and 1/4 teaspoon salt. Add these dry ingredients to the egg mixture. Stir the batter until smooth. Add in the vanilla and stir. Lastly, add the soda dissolved in hot water. Stir.

  • Pour batter into a greased and floured 9 x 13 inch pan. Bake at 350 degrees F (175 degrees C) for 35 minutes, or until done. Cool.

  • To Make the Frosting: Combine 2 cups sugar, corn syrup, milk, 1/2 cup shortening, unsweetened chocolate, and 1/4 teaspoon salt in a small saucepan. Stir over low heat until chocolate melts. Bring to a full rolling boil and boil for one minute, stirring constantly. Remove the pan from the heat. Add 1 teaspoon vanilla, and beat the frosting mixture until it has a smooth spreading consistency.

  • Frost the cake when it has completely cooled.

Nutrition Facts

338.2 calories; 3.6 g protein; 53 g carbohydrates; 29.6 mg cholesterol; 229.3 mg sodium. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/18/2007
Since this recipe received such mixed reviews I wasn't sure of the a good end result however I mixed it up and baked it in a 8-inch diameter cake pan and after tooth picking it several times ended up leaving it in for around 15min the original time. However it was such a great cake the icing that goes along with it is complementary and I received compliments on it. So my tip is not using the given time and tooth picking it until it is done. Read More
(30)

Most helpful critical review

Rating: 1 stars
12/19/2003
What in the world did I do wrong?? Could not mistake the OVERPOWERING baking soda taste that left a TANG on your tongue. Sadly I had to throw the whole cake out. What did I do wrong? I could have messed up.... Read More
(21)
18 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
05/18/2007
Since this recipe received such mixed reviews I wasn't sure of the a good end result however I mixed it up and baked it in a 8-inch diameter cake pan and after tooth picking it several times ended up leaving it in for around 15min the original time. However it was such a great cake the icing that goes along with it is complementary and I received compliments on it. So my tip is not using the given time and tooth picking it until it is done. Read More
(30)
Rating: 5 stars
05/18/2007
Since this recipe received such mixed reviews I wasn't sure of the a good end result however I mixed it up and baked it in a 8-inch diameter cake pan and after tooth picking it several times ended up leaving it in for around 15min the original time. However it was such a great cake the icing that goes along with it is complementary and I received compliments on it. So my tip is not using the given time and tooth picking it until it is done. Read More
(30)
Rating: 5 stars
03/05/2004
This is just like the sour cream cake my mother made. The first time I made this it was dry and overdone but after cutting 5-10 minutes off the baking time it has turned out perfect. Check by inserting a toothpick in center for doneness. I use a pint of sweet cream sour 1 cups with vinegar and use the other 1/2 cup sweet cream in the frosting in place of the milk. Wonderful wonderful cake! Moist and rich and the frosting is like creamy fudge. Kaye Read More
(23)
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Rating: 1 stars
12/19/2003
What in the world did I do wrong?? Could not mistake the OVERPOWERING baking soda taste that left a TANG on your tongue. Sadly I had to throw the whole cake out. What did I do wrong? I could have messed up.... Read More
(21)
Rating: 4 stars
04/30/2008
My family and I enjoyed the spongy texture of this cake. Based on other reviews I checked it at 25 minutes and found that it was ready otherwise it would have been overcooked at 35 minutes. I didn't use the icing recipe preferring to make an easier-to-prepare cream cheese icing: 8oz cream cheese 1 1/2 cups powdered sugar 2 tbsp unsweetened cocoa and 1 tsp vanilla extract whipped together until smooth. Read More
(19)
Rating: 5 stars
07/30/2008
I have made this cake numerous times and it was ALWAYS a success!!! It is very moist!!!! However I did add a couple of things once just to spice it up....I made it a 3 layer cake and filled the layers in with chocolate and pushed some crushed oreos around the edges of the chocolate frosting and sprinkled some on top as well....it was gone in a matter of minutes...NO LIE!!! But the cake recipe itself is one i swear by!!! Read More
(14)
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Rating: 5 stars
10/31/2002
I think this is a very good recipe. I know it has been handed down for several generations. Read More
(11)
Rating: 5 stars
04/16/2009
I doubled the amount of cocoa in this recipe and I loved it. It goes well with Peanut Butter frosting. Read More
(10)
Rating: 2 stars
07/04/2007
I was so disappointed especially after reading the positive comments. I followed the recipe to the letter. I do agree that the cake isn't overly sweet but the cake has a gummy texture it tested done with a knife. I also don't think there was enough of a chocolate flavour to the cake. I was more pleased with the frosting but I would use less shortening I found it a little greasy. I found putting the saucepan in a bowl of ice-water and using my electric hand beater an effective way to cool and thicken the frosting. I don't think I will be making this cake again. But nothing ventured nothing gained. Read More
(10)
Rating: 5 stars
12/13/2004
very easy to make and delicious! Cake itself is not that sweet and having the frosting is essential; the guests would pour as much frosting as they want to adjust for their taste. Read More
(9)