BEST BOX CHOCOLATE CAKE RECIPES

Steps:

• Preheat oven to 350°. Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth. Spread between layers and over top and sides of cake. If desired, top with chocolate curls. Refrigerate leftovers.

Steps:

• Grease a 10x15 baking pan (or spray with cooking spray) and preheat oven to 350 degrees. See notes below regarding other pan sizes.
• Combine flour, sugar, baking soda and salt in a large mixing bowl. Whisk to incorporate ingredients then set aside.
• Combine buttermilk, eggs and vanilla extract in a small bowl then mix well and set aside.
• Melt butter in a small saucepan then whisk in cocoa powder and water or black coffee until smooth. Stir and heat over medium-high heat until boiling. Remove from heat.
• Pour hot cocoa power mixture into bowl with flour mixture then stir to incorporate. Add buttermilk mixture then whisk all ingredients together for one minute.
• Pour batter into prepared pan then bake for 20 minutes or until toothpick inserted in the middle of the cake comes out clean. Remove from oven then prepare icing.
• Combine milk, butter and salt in a small saucepan then heat until simmering. Remove from heat then stir in vanilla extract.
• Meanwhile, sift together powdered sugar and cocoa into a large mixing bowl (the sifting is optional but it prevents lumps). Pour hot milk/butter mixture into bowl with powdered sugar and cocoa powder then stir until smooth.
• Pour icing over warm cake. Let cake rest for a few hours before serving to ensure the icing sets up some before cutting the cake.
• Once the cake is cool, cover then store at room temperature.