Chocolate Sour Cream Cake

Chocolate Sour Cream Cake with Chocolate Fudge Frosting

The Chocolate Goddess wants to remind you that no matter what the holiday is, chocolate cake is an essential and welcome element to any dessert table.  Remember, there are many who are not pie devotees; but few who are not chocolate enthusiasts.  Chocolate is the reward at the end of a meal that both soothes and excites those who indulge.  This chocolate sour cream cake is indeed something to give thanks for - it is easy to make and its soaring height will exceed the expectations of any dessert fan.

Happy Thanksgiving from The Chocolate Goddess!

Chocolate Sour Cream Cake Ingredients

2 boxes Duncan Hines Dark Chocolate Fudge Cake Mix

2 boxes Chocolate Fudge Instant Pudding Mix

2 cups Sour Cream

1 1/2 cups Vegetable Oil

8 Large Eggs (lightly whisked)

1 cup Whole Milk

2 teaspoons Pure Vanilla Extract

Serves 12

Chocolate Sour Cream Frosting Ingredients

16 ounces Semisweet Chocolate

12 ounces (2 sticks) Unsalted Butter

12 ounces (1 cup) Sour Cream

2 teaspoons Pure Vanilla Extract

6 cups Powdered Sugar

1/4 cup Heavy Cream


Chocolate Sour Cream Cake Instructions

Preheat oven to 350 degrees.

Grease and lightly flour four 8 inch pans.

Combine cake mixes, pudding mixes, sour cream, oil, milk, eggs and vanilla.

Pour evenly into four pans.

Bake for approximately 26-35 minutes, until toothpick inserted in middle comes out clean.  Watch carefully and do not over bake.

Cool completely, 20-30 minutes, before removing from pans.

Cool on wire racks.

Chocolate Sour Cream Frosting Instructions

Let butter and sour cream come to room temperature.

Chop chocolate, reserving about an ounce.

Melt chocolate, stirring at 30 second intervals until melted.

Add the reserved chocolate and stir until that is also melted. Set aside.

Cream butter well.

Combine with sour cream and vanilla.

Add chocolate and mix well.

Add powdered sugar.

Add cream slowly until desired consistency is achieved.

Use 3 layers of the cake and freeze one for next time.  Wrap the extra cake layer in Glad Press and Seal and then in Aluminum Foil.  When you make the cake again, you can half the above recipe to make the second and third layers.  Keep on a shelf in freezer where it will not get tousled about.

When assembling the cake, frost between layers.

Brush off crumbs on exterior and frost sides and top, in variations if you prefer.