Ingredients Jump to Instructions ↓

  1. 3 cups (18 ounces) milk chocolate chips

  2. 1 1/2 cups sour cream, at room temperature CAKE

  3. 2 cups all-purpose flour

  4. 11/2 cups granulated sugar

  5. 1 cup water

  6. 1 1/2 sticks (3/4 cup) butter or margarine (not spread), at room temperature

  7. 3/4 cup unsweetened cocoa powder

  8. 3 large eggs

  9. 1 1/2 teaspoons vanilla extract

  10. 1 teaspoon baking soda

  11. 1/2 teaspoon baking powder

  12. 1/2 teaspoon salt

Instructions Jump to Ingredients ↑

  1. 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.

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

  3. 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.

  4. 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.

  5. 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.


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