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A different spin on chocolate cake, with sour cream and a soft fudge frosting.
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
1 container (16 oz.) dairy sour cream
1 teaspoon vanilla extract
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.
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.
WOW!!! Easy as a box cake and far better tasting! I made sure all ingredients were room temperature and used cake flour...Delicious. It didn't even last 48 hours.
I just made this cake and it was great! The only thing that I changed was the flour. instead of all purpose I used cake flour. I feel cake flour has better texture than all purpose when it comes to cakes.
This cake is amazing!!! My friend and I barely ever bake so we weren't sure if we were making it correctly. Luckily for us, it was an easy recipe to put together and it ended up tasting amazing in the end!
This chocolate cake recipe is to die for. I made a two layer cake and used the frosting recipe for ultimate brownies. Very rich, moist and delicious.
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