Stand: 30 minutes
Prep: 50 minutes
Bake: 35 minutes
Cool: 15 minutes
3/4 cup butter
3 eggs
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
2 cups sugar
2 tsp vanilla
1 1/2 cups milk
Chocolate-Sour Cream Frosting
(recipe follows)
1. Allow the butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease the bottoms of two 8x8x2-inch square or 9x1 1/2-inch round cake pans. Line bottoms of pans with waxed paper. Grease and lightly flour the waxed paper and sides of pans. Or, grease one 13x9x2-inch baking pan. Set the pan(s) aside.
2. In a medium bowl, stir together the flour, cocoa powder, baking soda, baking powder and salt; set aside.
3. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed for 3 to 4 minutes, or until the mixture is well-combined. Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition (about 1 minute total). Beat the vanilla.
4. Alternately add flour mixture and milk to beaten miuxture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more. spread batter evenly into the prepared pan(s).
5. Bake in a 350 degree oven for 35 to 40 minutes for 8-inch pans and the 13x9x2-inch pan, 30 to 35 minutes for 9-inch pans, or until a wooden toothpick inserted in the center comes out clean.
Cool cake layers in pans on wire racks for 10 minutes. Remove from pans. Peel off waxed paper. Cool thoroughly on wire racks. Or place 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with Chocolate-Sour Cream frosting.
Makes 12 to 16 servings.
Chocolate-Sour Cream Frosting:
In a large saucepan, melt one 12-ounce package semisweet chocolate pieces (2 cups) and 1/2 cup butter over low heat, stirring frequently. cool the mixture for 5 minutes. Stir in one 8-ounce carton dairy sour cream. Mixture may be slightly warm when powdered sugar is added. Gradually add 4 1/2 to 5 cups powdered sugar (about 1 pound), beating with an electric mixer until the frosting is smooth. This makes enough to frost tops and sides of two 8- or 9-inch cake layers. Halve the recipe to frost the top of a 13x9x2-inch cake. Cover and store frosted cake in the refrigerator.
