Sour Cream Chocolate Cake

Ingredients

• 3 oz 3 squares unsweetened chocolate
• ½ cup water
• 1 cup dairy sour cream
• ⅔ cup butter or margarine
• 1 cup sugar
• ⅔ cup brown sugar
• 2 tsp vanilla
• 3 eggs
• 2 cup sifted cake flour
• 1 tsp salt
• 1½ tsp baking powder
• 1 tsp baking soda
• 3 oz optional frosting; 3 squares unsweetened chocolate
• 2 tbsp optional frosting butter or margarine
• ¾ cup optional frosting dairy sour cream
• 4½ cup optional frosting powdered sugar
• ¼ tsp optional frosting salt
• 1 tsp optional frosting vanilla

Method

1. Heat the oven to 350 degrees. Grease and flour or grease and line with parchment or waxed paper two 9-inch round or square cake pans.
2. Combine the chocolate and water; melt over low heat. Cool to lukewarm; stir in the sour cream.
3. Cream the butter, sugars and vanilla. Add the eggs one at a time, beating after each. Sift the dry ingredients together; add alternately with the chocolate-sour cream to the creamed mixture. Turn the batter into the prepared pans.
4. Bake at 350 degrees for 30 minutes or until the cakes test done. Cool slightly, remove to wire racks and peel away the paper, if used. Let cool completely.
5. Meanwhile, prepare the frosting, if desired: Melt the unsweetened chocolate and butter in a double boiler over hot water (or in a glass measure with a microwave on medium (50 percent) power, stirring after each minute until melted and smooth). Remove from the heat; cool to room temperature. Blend the sour cream, powdered sugar and salt. Gradually add the chocolate mixture and vanilla. Beat well. If the frosting is too soft, add more powdered sugar to give the desired consistency. Fill and frost the cooled cake.

Notes

This moist layer cake came from a 1971 Dorothy Dean recipe page.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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