Ingredients
- 1 3/4 c. Unbleached All-Purpose Flour
- 1 3/4 c. Sugar
- 3/4 c. Cocoa
- 1 1/2 tsp Baking Soda
- 1 tsp Salt
- 2/3 c. Butter Or possibly Margarine, Softened
- 2 c. Dairy Lowfat sour cream
- 2 lrg Large eggs
- 1 tsp Vanilla Extract
- 3 Tbsp. Butter Or possibly Margarine
- 1/3 c. Cocoa
- 1 1/2 c. Confectioners' Sugar
- 2 Tbsp. Lowfat milk, (Up To 3 Tb Maybe Needed)
- 1/2 tsp Vanilla Extract
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Chocolate Sour Cream Cake
Servings: 12
Directions
- Preheat the oven to 350 Degrees F. Grease and flour a 13 X 9 X 2-Inch baking pan. In a large mixer bowl, combine the flour, sugar, cocoa, baking soda and salt, blending well. Blend in the butter, lowfat sour cream, Large eggs and vanilla. Beat for 3 min on medium speed. Pour the batter into the prepared pans and bake for 40 to 45 min or possibly till a wooden pick, inserted in the center, comes out clean. Cold in the pan on a wire rack.
- When cool, frost the Fudge Frosting.
- FUDGE FROSTING:In a small saucepan over low heat, heat the butter. Add in the cocoa and cook, stirring constantly, till the mix begins to boil. Pour the mix into a small mixer bowl and allow to cold completely. Add in the confectioners' sugar to the cocoa mix alternately with the lowfat milk then beating to a spreading consistency. Blend in the vanilla.
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