Ingredients Jump to Instructions ↓

  1. 1 package(s) (16-ounce)

  2. confectioners' sugar , (about 3 3/4 cups)

  3. 2 teaspoon(s) baking soda

  4. 10 tablespoon(s) (1 1/4 sticks)

  5. margarine or butter , cut up

  6. 2 cup(s) all-purpose flour

  7. 1 cup(s) unsweetened cocoa

  8. 2 large eggs

  9. 1 1/2 package(s) (8-ounce)

  10. semisweet-chocolate squares , (12 1-ounce squares)

  11. 1 1/4 cup(s) sour cream

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans. Reserve 1/4 cup confectioners' sugar for use in frosting. In 4-quart saucepan over high heat, heat 1 3/4 cups water to boiling. Remove saucepan from heat; stir in baking soda, then margarine or butter until melted. With wire whisk, beat in flour, cocoa, eggs, and remaining confectioners' sugar.

  2. Pour batter into pans. Bake 25 to 30 minutes until toothpick inserted in center of cake comes out clean. Cool 5 minutes; remove from pans to cool on wire racks.

  3. In heavy 2-quart saucepan over low heat, heat chocolate, stirring constantly, just until melted. Cool 15 minutes or until bottom of pan is barely warm (if chocolate is too warm, frosting will not thicken). With wire whisk, beat in sour cream and reserved confectioners' sugar until light and smooth. If necessary, refrigerate a few minutes until frosting is a good spreading consistency. Place a cake layer on serving plate; spread with 3/4 cup frosting; top with second cake layer. Spread remaining frosting over top and side of cake.


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