SOUR CREAM AND CHOCOLATE CAKE RECIPES

Steps:

• In a separate bowl, combine the dry ingredients and stir or whisk to blend. In your mixing bowl, combine sour cream, oil, water, eggs, & flavorings. Add about 1/2 of the dry ingredients and blend together, then add the rest of the dry ingredients & mix on medium speed for 2 minutes.
• Pour into three 8 x 2 inch round pans that have been greased and floured. Bake at 325 degrees for 22-25 minutes or until the middle of cake springs back when touched or a toothpick inserted into the center comes out clean or with just a few crumbs attached.
• *This also works well for cupcakes! Bake cupcakes at 350 degrees for 18 to 20 minutes. Remove cupcakes from the pan immediately and cool on a baking rack.

Steps:

• Dissolve cocoa in boiling water; cool. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture alternately with sour cream, beating well after each addition. Add cocoa mixture and mix well. , Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a microwave, melt chocolate chips and butter; stir until smooth. Cool for 5 minutes. Transfer to a large bowl. Beat in sour cream and vanilla. Add confectioners' sugar; beat until light and fluffy. Spread between layers and over top and sides of cake. If desired, decorate with sprinkles. Store in the refrigerator.