Best Chocolate Cake

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Preparation time: 20 minutes
Cooking time: 20 minutes plus cooling

Difficulty: Easy - for beginners
Serves: 16 servings


•3/4 cup butter, softened
•2 cups sugar
•3 eggs
•2 teaspoons vanilla extract
•2 cups all-purpose flour
•3/4 cup baking cocoa
•1 teaspoon baking soda
•1/2 teaspoon salt
•1/4 teaspoon baking powder
•1-1/2 cups 2% milk

•2 cups (12 ounces) semisweet chocolate chips
•1/2 cup butter, cubed
•1 cup (8 ounces) Daisy Brand Sour Cream
•4-1/2 cups confectioners' sugar
•Chocolate curls, optional


•Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside.
• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition.
• Transfer to prepared pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth. Spread between layers and over top and sides of cake. Garnish with chocolate curls if desired. Refrigerate leftovers. Yield: 16 servings.


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