Sour Cream Chocolate Cake

I thought this cake was okay but my husband loved it. I thought it was a little dry, but I suspect that was because I cooked it a little too long. I made it in 3 layer pans (instead of 2) so I cooked it for about 27 minutes. Next time I will cook it a little less. I didn’t use the frosting recipe that came with the cake.

I had some trouble with this cake. It was very delicate. After I took the cakes out of the pans I was moving them and tore one in half. So I tried to frost it back together and it didn’t work out. I put it in the middle of the non-ripped layers. It pulled apart and it stuck out about half an inch beyond the other layers. Plus, the frosting I used to “glue” it back together ran down the side leaving holes where the crack was. The worst part was I was making the cake to take to a party and I was so sad that it was so ugly. Fortunately, it was a Halloween party so I made it an “intentionally” ugly cake. I crushed up some chocolate sandwich cookies and pressed it into the frosting all over the cake so it looks like dirt. Then I decorated it with gummy worms and slugs. My husband put a couple of worms coming out of the hole on one side. It turned out not looking so terrible, but it still wasn’t attractive. Plus, the gummies didn’t taste very good with the chocolate frosting.

Sour Cream Chocolate Cake posted by Marsha Lawson on allrecipes.com
Ingredients

1 cup baking cocoa
1 cup boiling water
1 cup butter, softened
2 1/2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups cake flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream

FROSTING:
2 cups semisweet chocolate chips
1/2 cup butter
1 cup sour cream
1 teaspoon vanilla extract
4 1/2 cups confectioners' sugar

Directions
1.Dissolve cocoa in water; let stand until cool. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well. Add cocoa mixture; beat well.

2.Pour into three greased and floured 9-in. round baking pans. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

3.In a heavy saucepan, melt chocolate chips and butter over low heat; stir until smooth. Remove from the heat; cool for 5 minutes. Place in a large mixing bowl; add sour cream and vanilla; beat until blended. Add confectioners' sugar; beat until light and fluffy. Spread between layers and over top and sides of cake. Store in the refrigerator.