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Best-Loved Chocolate Cake Recipe

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This recipe for Best-Loved Chocolate Cake, by , is from The Hiatt Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betty Hiatt


3/4 c. butter
3 eggs
2 c. all purpose flour
3/4 c. unsweetened cocoa powder
1 tsp. baking soda
3/4 tsp. baking powder
2 c. sugar
2 tsp. vanilla
1 1/2 c. milk
1/2 tsp. salt

1 (12 oz) pkg. semi-sweet chocolate pieces
1/2 c. butter
1 (8 oz) ctn. sour cream
4 1/2 c. powdered sugar

Let butter and eggs stand at room temperature for 30 minutes. Lightly grease bottoms of three (8 x 1 1/2 in) round pans. In a medium bowl, stir together flour, cocoa powder, baking soda, baking powder and salt. Set aside. In a large bowl, beat butter with electric mixer for 3 minutes. Gradually add sugar, about 1/4 c. at a time, beating at medium speed until combined. Add eggs, one at a time, beating after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating at low speed after each addition just until combined. Briefly beat on medium to high speed. Spread evenly into pans. Bake at 350 for 30-35 minutes or until a wooden toothpick inserted come out clean. Cool in pans for 10 minutes. Remove from pans. Frost with Frosting.

Frosting directions:
In a large saucepan, melt chocolate and butter over low heat stirring frequently. Cool for 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating until smooth. Frost tops and sides of 3 cake layers.




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