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Home Dishes & Beverages Cakes Chocolate Cakes


SANDY’S CHOCOLATE CAKE

192 reviews
Test Kitchen Approved

TOTAL TIME

Prep: 30 min. Bake: 30 min. + cooling

MAKES

16 servings


Years ago, I drove 4-1/2 hours to a cake contest, holding my entry on my lap the
whole way. But it paid off. One bite and you'll see why this velvety beauty was
named the best chocolate cake recipe and won first prize. —Sandra Johnson,
Tioga, Pennsylvania
ⓘ









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INGREDIENTS

 * 1 cup butter, softened
 * 3 cups packed brown sugar
 * 4 large eggs, room temperature
 * 2 teaspoons vanilla extract
 * 2-2/3 cups all-purpose flour
 * 3/4 cup baking cocoa
 * 3 teaspoons baking soda
 * 1/2 teaspoon salt
 * 1-1/3 cups sour cream
 * 1-1/3 cups boiling water
 * FROSTING:
 * 1/2 cup butter, cubed
 * 3 ounces unsweetened chocolate, chopped
 * 3 ounces semisweet chocolate, chopped
 * 5 cups confectioners' sugar
 * 1 cup sour cream
 * 2 teaspoons vanilla extract

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DIRECTIONS

 1. Preheat oven to 350°. Grease and flour three 9-in. round baking pans.
 2. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7
    minutes. Add eggs, 1 at a time, beating well after each addition. Beat in
    vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; add to
    creamed mixture alternately with sour cream, beating well after each
    addition. Stir in water until blended.
 3. Transfer batter to prepared pans. Bake until a toothpick comes out clean,
    30-35 minutes. Cool in pans 10 minutes; remove to wire racks to cool
    completely.
 4. For frosting, in a metal bowl over simmering water, melt butter and
    chocolates; stir until smooth. Cool slightly.
 5. In a large bowl, combine confectioners' sugar, sour cream and vanilla. Add
    chocolate mixture; beat until smooth. Spread frosting between layers and
    over top and sides of cake. Refrigerate leftovers.


NUTRITION FACTS

1 slice: 685 calories, 29g fat (18g saturated fat), 115mg cholesterol, 505mg
sodium, 102g carbohydrate (81g sugars, 3g fiber), 7g protein.

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