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

	Amount Per Serving	% DV *
Calories	430
Calories from Fat	190
Total Fat	21 g	32% DV
Saturated Fat	13 g	65% DV
Trans Fat	0 g
Cholesterol	95 mg	32% DV
Sodium	490 mg	20% DV
Total Carbohydrates	56 g	19% DV
Dietary Fiber	2.0 g	8% DV
Sugars	38 g
Protein	6 g
Vitamin A		15% DV
Vitamin C		0% DV
Calcium	0 mg	4% DV
Iron		20% DV

Amount Per Serving

% DV *

Calories

430

Calories from Fat

190

Total Fat

21 g

32% DV

Saturated Fat

13 g

65% DV

Trans Fat

0 g

Cholesterol

95 mg

32% DV

Sodium

490 mg

20% DV

Total Carbohydrates

56 g

19% DV

Dietary Fiber

2.0 g

8% DV

Sugars

38 g

Protein

6 g

Vitamin A

15% DV

Vitamin C

0% DV

Calcium

0 mg

4% DV

Iron

20% DV

	Amount Per Serving	% DV *
Calories	430
Calories from Fat	190
Total Fat	21 g	32% DV
Saturated Fat	13 g	65% DV
Trans Fat	0 g
Cholesterol	95 mg	32% DV
Sodium	490 mg	20% DV
Total Carbohydrates	56 g	19% DV
Dietary Fiber	2.0 g	8% DV
Sugars	38 g
Protein	6 g
Vitamin A		15% DV
Vitamin C		0% DV
Calcium	0 mg	4% DV
Iron		20% DV

Amount Per Serving

% DV *

Calories

430

Calories from Fat

190

Total Fat

21 g

32% DV

Saturated Fat

13 g

65% DV

Trans Fat

0 g

Cholesterol

95 mg

32% DV

Sodium

490 mg

20% DV

Total Carbohydrates

56 g

19% DV

Dietary Fiber

2.0 g

8% DV

Sugars

38 g

Protein

6 g

Vitamin A

15% DV

Vitamin C

0% DV

Calcium

0 mg

4% DV

Iron

20% DV

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.