Difficulty: Easy - for beginners
Serves: 16 servings
â€¢3/4 cup butter, softened
â€¢2 cups sugar
â€¢2 teaspoons vanilla extract
â€¢2 cups all-purpose flour
â€¢3/4 cup baking cocoa
â€¢1 teaspoon baking soda
â€¢1/2 teaspoon salt
â€¢1/4 teaspoon baking powder
â€¢1-1/2 cups 2% milk
â€¢2 cups (12 ounces) semisweet chocolate chips
â€¢1/2 cup butter, cubed
â€¢1 cup (8 ounces) Daisy Brand Sour Cream
â€¢4-1/2 cups confectioners' sugar
â€¢Chocolate curls, optional
â€¢Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside.
â€¢ 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.
â€¢ 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.
â€¢ 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.