A few things to note: This cake is easy, just measure and dump. The frosting is the hardest part of this recipe. Making the chocolate mixture takes a little over 20 minutes of constant stirring. You will know that you are finished stirring and ready to pour it into the bowl when the mixture all of a sudden comes to life. Frost and you are finished. Proud of yourself that you made a cake from scratch.
Chocolate Sour Cream Cake
1 3/4 cups all-purpose flour
1 3/4 cups sugar
3/4 cup HERSHEY'S Cocoa
1 1/2 teaspoons baking soda
1 teaspoon salt
2/3 cup butter or margarine, softened
1 container (16 oz.) dairy sour cream
1 teaspoon vanilla extract
FUDGE FROSTING(recipe follows)
Heat oven to 350°F. Grease and flour 13x9x2-inch baking pan. Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add butter, sour cream, eggs and vanilla; beat on medium speed of mixer 3 minutes. Pour batter into prepared pan. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.Frost with FUDGE FROSTING. 12 to 15 servings.
3 tablespoons butter or margarine
1/3 cup HERSHEY'S Cocoa
1 1/3 cups powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon vanilla extract
While cake is baking, melt butter in small saucepan over low heat. Add cocoa; cook, stirring constantly, just until mixture begins to boil. Pour mixture into medium bowl; cool completely. Add powdered sugar alternately with milk to cocoa mixture, beating to spreading consistency. Stir in vanilla. About 1 cup frosting.