Rating: 3.5 stars
675 Ratings
  • 5 star values: 307
  • 4 star values: 120
  • 3 star values: 103
  • 2 star values: 57
  • 1 star values: 88
Sara Quessenberry

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Credit: Con Poulos

Recipe Summary

hands-on:
45 mins
total:
2 hrs
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350º F. Butter two 8- or 9-inch round cake pans and line the bottom of each with a round of parchment paper.

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  • In a large bowl, whisk together the flour, granulated sugar, cocoa powder, brown sugar, baking soda, and salt.

  • In a small saucepan, combine the butter and 1 cup water and bring to a boil. Add to the flour mixture and, using an electric mixer, mix until combined. Beat in the eggs, one at a time, then the sour cream and vanilla.

  • Divide the batter evenly between the prepared pans. Bake until a toothpick inserted in the center of each cake comes out clean, 35 to 45 minutes. Cool in the pans for 20 minutes, then turn out onto a rack to cool completely.

  • Transfer one of the cakes to a platter and spread with ¾ cup of the frosting. Top with the remaining cake and spread with the remaining frosting.

Nutrition Facts

1306 calories; protein 14g; carbohydrates 135g; sugars 100g; fiber 4g; fat 86g; saturated fat 54g; calcium 61mg; iron 5mg; sodium 435mg; cholesterol 213mg.
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