Chocolate Sour Cream Cake

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• 2 cups all-purpose flour
• 2 1/2 cups sugar
• 3/4 cup unsweetened cocoa powder, preferably dutch process
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup vegetable oil
• 1 cup sour cream
• 1 1/2 cups water
• 2 tablespoons distilled vinegar
• 1 teaspoon vanilla extract
• 2 eggs, beaten

Recipe

• 1 preheat the oven to 350 degrees f.
• 2 butter the bottoms and sides of three 8-inch round cakepans.
• 3 line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
• 4 sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl, and whisk to combine them well.
• 5 add the oil and sour cream and half the water, whisk to blend; then gradually beat in the remaining water.
• 6 blend in the vinegar and vanilla, and whisk in eggs, beating until well blended.
• 7 scrape down the sides of the bowl and be sure the batter is well mixed.
• 8 divide among the 3 prepared cake pans.
• 9 bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean.
• 10 let cool in the pans for about 20 minutes. invert onto wire racks, carefully peel off the paper liners, and let cool completely.
• 11 (note: these cakes are very, very soft. i found them a lot easier to work with after firming them up in the freezer for 30 minutes. they’ll defrost quickly once assembled. you’ll be glad you did this, trust me.).
• 12 frost with desired frosting. for the peanut butter frosting and glaze with the original recipe: http://smittenkitchen.com/2008/08/chocolate-peanut-butter-cake/.