Chocolate Sour Cream Cake
It's the sour cream in the recipe that creates this cake's extra moist texture. And it’s the HERSHEY’S Cocoa in the fudge frosting that gives this cake its extra kick. Help the kids make the icing and let them help you frost the cake for a fun-filled family activity.
Ingredients
- 2/3 cup butter or margarine, softened
- 1 container dairy sour cream (16 oz.)
- 1 teaspoon vanilla extract
- FUDGE FROSTING (recipe follows)
- 1-1/2 teaspoons baking soda
- 2 eggs
- 3/4 cup HERSHEY'S Cocoa
- 1-3/4 cups all-purpose flour
- 1-3/4 cups sugar
- 1 teaspoon salt
Directions
- 1. Heat oven to 350°F. Grease and flour 13x9x2-inch baking pan.
- 2. 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.
- 3. 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. Makes 12 servings.
- FUDGE FROSTING
- 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
- 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.
Our Best Baking Tips
Hershey’s expert bloggers have all the sweet ideas you need to Bake Happy.
Read the BlogNewsletter
Bake Happy all season long with new recipes, money-saving coupons and helpful tips delivered to your inbox.
