"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Sour Cream Chocolate Cake, by Suzanne Kuhn, is from Suz's Family Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 pkg devil's food cake mix 1 cup sour cream 3/4 cup water 1/2 cup vegetable oil 3 large eggs 1 tsp vanilla
Chocolate Sour Cream Frosting 8 T (1 stick) butter 2/3 c unsweetened cocoa powder 3 c powdered sugar 1/3 c sour cream 1 tsp vanilla
Preheat oven to 350º and spray 2 - 8in round cake pans with Pam. Mix all the cake ingredients on low speed until blended. Beat on med for 2 minutes until cake batter is well blended. Divide evenly between the 2 cake pans. Bake for 27 minutes. Cake is done when toothpick is inserted in the middle and comes out clean.
Frosting: Melt butter in microwave. Please butter in mixer bowl and gently stir cocoa in to melted butter. add the powdered sugar and alternate with sour cream while blending. Once all mixed, add vanilla and blend until well blended. Beat on high until light and fluffy. (about 1 - 2 minutes)
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