Sour Cream Chocolate Cake

10 Jul

The little man of our house turned one last month. Most of the time, I try to pick cakes that have white frosting so that I can color it for decorating. I finally got to do a chocolate cake! I had almost as much fun eating it as I did decorating it…almost.

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Ingredients:

Cake:

1 pkg chocolate cake mix with pudding

1 cup sour cream

3/4 cup water

1/2 cup vegetable oil

1 tsp vanilla

3 large eggs

Grease and dust two 9″ round cake pans. *Tip* Dust with cake mix instead of flour – you don’t get stuck with the white residue on the edges of your cake. Set pans aside.

Combine cake mix, sour cream, water, oil, vanilla, and eggs in a large mixing bowl and beat until all ingredients are incorporated. Divide the cake batter evenly between the 2 prepared cake pans. Place pans in the oven, side by side, and bake at 350^F for 28-32 minutes, until they spring back when lightly pressed with a finger. Let cool for 5 minutes, then remove cakes from the pans and allow to cool completely before frosting.

Chocolate Cream Cheese Frosting

Ingredients:

8 Tbsp butter, at room temperature

4 oz cream cheese, at room temperature

1/3 cup cocoa powder

3 cups powdered sugar

2 tsp vanilla

Beat together butter and cream cheese until smooth. Add cocoa powder and powdered sugar, a bit at a time, beating until well incorporated. Add vanilla and beat until frosting is fluffy.

 

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