It The pic above is my mom's chocolate cake that I always want for my birthday. (Or any other time for that matter.) I like it best layered like this because you can have your choice of frosting or jam sandwiched throughout. You can even sprinkle some shredded coconut between the layers. Sooo good!
Sour Cream Chocolate Cake
2 cups flour
2 cups flour
2 cups sugar
1/2 teaspoon baking powder
1 1/4 teaspoon soda
1 teaspoon salt
1/4 cup softened butter or shortening
1 cup water
3/4 cup sour cream
2 eggs
1 teaspoon vanilla
4 oz. melted unsweetened chocolate
Combine all ingredients in a large bowl and mix on low for 1 minute. Mix for 3 minutes on high speed and pour batter into 2 greased and floured 9 inch round pans. Bake at 350 F for 30 minutes. You can also use a 9 x 13 pan, and bake it for 40 minutes.
Cool on wire rack for 5 minutes before running a knife around the edges of the pans and removing the cakes to cool. Note: When I grease and flour cake pans, I like to cut a piece of parchment paper to fit the bottom of the pan and then I pour the batter right over top. This allows the cakes to be removed perfectly after baking.
Cool on wire rack for 5 minutes before running a knife around the edges of the pans and removing the cakes to cool. Note: When I grease and flour cake pans, I like to cut a piece of parchment paper to fit the bottom of the pan and then I pour the batter right over top. This allows the cakes to be removed perfectly after baking.
