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Sour Cream Chocolate Cake and Frosting

List of Ingredients




Chocolate Sour Cream Cake

2 c flour
2 c sugar
1 1/4 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1 c water
3/4 c sour cream
1/4 c shortening
1 tsp vanilla
2 eggs
4 oz (4 squares) unsweetened chocolate, melted and cooled

Frosting:
3 c powdered sugar
1/4 c sour cream
1/4 c butter, softened
1 tsp vanilla
3 oz (3 squares) unsweetened chocolate, melted and cooled

Recipe



Preheat to 350. Grease and flour two 9 inch cake pans; Line the bottoms with waxed paper.

Lightly spoon the flour into a measuring cup and level off. Combine the dry ingredients in a mixing bowl and mix well.

In a large bowl, combine remaining ingredients, then add dry ingredients. Blend at low speed of electric mixer untill moistened. Then beat at high for 3 minutes.*

Pour into prepared pans and bake at 350 for 30 to 40 minutes, or until a toothpick tests clean. Cool in pans for 10 minutes, then remove from pans and completely cool on wire racks.

Frosting:
Combine all ingredients and beat at low speed until moistened, then at high speed until smooth and creamy.

Spread frosting on cooled layers and over the top of the cake. Makes 12 servings.

High altitude: (above 3500 feet) decrease flour to 1 1/2 c and decrease water to 1/2 c. Bake as directed.

*NOTE: I mixed this in my Kitchenaide and it really splattered. I wouldn't do it at the highest speed of a countertop mixer again, it was too powerful.
The cake actually tasted better the second day.