One-Bowl Chocolate Cake Recipe

Frosting: Melt chocolate chips according to package directions. Immediately whisk in sour cream. Scrape into a metal bowl. Refrigerate, stirring a few times, until thick enough to spread (may take up to 4 hours). Makes 3 1/4 cups.

Heat oven to 350°F. Grease and flour two 9-inch round cake pans.

Cake: In a large bowl with electric mixer on low speed, beat ingredients just until blended. Increase mixer speed to high and beat 3 minutes, scraping down sides of bowl a few times. Divide batter between prepared pans. Spread evenly.

Bake 25 to 30 minutes until a pick inserted in center of cakes comes out clean. Cool in pan on rack 10 minutes. Turn out on rack, invert and cool completely.

To frost: Place 1 cake layer on serving plate. Spread with 1 cup frosting. Top with second cake layer. Frost sides and top with remaining frosting.The cake layers can be wrapped well and refrigerated up to 3 days or frozen up to 3 months. Make the frosting about 4 hours before you plan to ice the cake, so it has time to chill to spreading consistency.