Ingredients
-
2
-
2 1/2
-
3/4
-
2
-
1
-
1
-
1
-
1 1/2
-
2
-
1
-
2
-
-
-
-
Directions
Chocolate Sour Cream Cake, Found this recipe at SmittenKitchen This cake just bowled me over! Super moist and flavorful, but really light It’s hands-down the best from-scratch cake I’ve ever made, so I posted here for safekeeping!, My Mom said it’s the best she’s ever had! I loved it too!
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Steps
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1
Done
|
Preheat the Oven to 350 Degrees F. |
|
2
Done
|
Butter the Bottoms and Sides of Three 8-Inch Round Cakepans. |
|
3
Done
|
Line the Bottom of Each Pan With a Round of Parchment or Waxed Paper and Butter the Paper. |
|
4
Done
|
Sift the Flour, Sugar, Cocoa Powder, Baking Soda, and Salt Into a Large Bowl, and Whisk to Combine Them Well. |
|
5
Done
|
Add the Oil and Sour Cream and Half the Water, Whisk to Blend; Then Gradually Beat in the Remaining Water. |
|
6
Done
|
Blend in the Vinegar and Vanilla, and Whisk in Eggs, Beating Until Well Blended. |
|
7
Done
|
Scrape Down the Sides of the Bowl and Be Sure the Batter Is Well Mixed. |
|
8
Done
|
Divide Among the 3 Prepared Cake Pans. |
|
9
Done
|
Bake For 30 to 35 Minutes, or Until a Cake Tester or Wooden Toothpick Inserted in the Center Comes Out Almost Clean. |
|
10
Done
|
Let Cool in the Pans For About 20 Minutes. Invert Onto Wire Racks, Carefully Peel Off the Paper Liners, and Let Cool Completely. |
|
11
Done
|
(note: These Cakes Are Very, Very Soft. I Found Them a Lot Easier to Work With After Firming Them Up in the Freezer For 30 Minutes. Theyll Defrost Quickly Once Assembled. Youll Be Glad You Did This, Trust Me.). |
|
12
Done
|
Frost With Desired Frosting. For the Peanut Butter Frosting and Glaze With the Original Recipe: Http://Smittenkitchen.com/2008/08/Chocolate-Peanut-Butter-Cake/. |
