Thursday, March 25, 2010

Classic Chocolate Cake

This is a yummy from scratch recipe. Don't laugh, but I love to put a big piece of cake in a bowl and pour milk all over it and eat it up with a spoon. Mmmm. I like to make this in two 9 in round pans. I have also made this in a 9x13 pan. I like the round pans better because there is less crusty over-cooked edges that you get with the big pan.

In your mixer mix for 2 minutes:

1 cup butter
2 cups sugar

Add one at a time:

4 eggs

Add and blend until creamy:

1 cup sour cream
1/2 cup milk (I used 1/2 cup water and 3 T powder milk)
2 tsp vanilla

In a medium bowl sift:

2, 1/2 cup flour
1/2 cup baking cocoa
1 tsp baking soda
1/2 tsp salt

Dump the flour mixture into your wet mixture. Blend until creamy. Grease and flour your round 9 inch pans. Bake at 350 for 35-40 minutes

Let the cakes sit in the pans for about 20 minutes, then remove and let cool on the counter. Frost when cooled.


1 stick butter
1/2 cup baking cocoa
1 tsp vanilla
about 3 cups powdered sugar
about 4 T milk (more or less)

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