Directions: |
Directions:Allow the butter and eggs to stand at room temperature for 30 min. Meanwhile, lightly grease the bottom a 9x13x2 inch baking pan; set aside.
In medium bowl, stir together the flour, cocoa powder, baking soda, baking powder and salt; set aside.
In a large mixing bowl, beat butter with an electric mixer on medium for 30 sec. Gradually add sugar, about 1/4 c. at a time, beating on med speed for 3-4 min or until the mixture is well-combined. Scrape sides of bowl; continue beating well after each addition (about 1 min total). Beat in vanilla.
Alternately add flour mixture and milk to beaten mixture, beating on low speed after each addition just until combined. Beat on med to high speed for 20 sec more. Spread batter evenly into the prepared pans.
Bake in a 350º oven for 30-35 min or until a wooden toothpick inserted in the center comes out clean. Or place 9x13 cake in pan on a wire rack; cool thoroughly. Frost with Chocolate Sour Cream Frosting.
Frosting Recipe:
In a large saucepan, melt one 12 oz. pkg. semisweet chocolate pieces and 1/2 c. butter over low heat, stirring frequently. Cool the mixture for 5 minutes. Stir in one 8 oz. carton dairy sour cream. Mixture may be slightly warm when powdered sugar is added. Gradually add about 1 lb. powdered sugar beating with an electric mixer until the frosting is smooth. This makes enough to frost tops and sides of 2 - 8 or 9 in cake layers. Halve the recipe to frost the top of a 9x13" cake. Cover and store frosted cake in the refrigerator. |
This recipe for Iowa's Best-Ever Chocolate Cake is from