Chocolate Sour Cream Cake
Photo: kimberlykv (CC BY 2.0)
A moist chocolate sheet cake made with cocoa and sour cream, baked in a 13x9 pan and topped with a cooked chocolate peanut butter frosting studded with chopped peanuts.
Directions
- Combine sugar, flour,soda in bowl, mix well, set aside. Combine water, butter, cocoa in pan bring to a boil, stirring constantly. Gradually stir in hot mixture to flour mix, stir well. Stir in eggs and sour cream, mix well. Pour into 13 x 9 x 2 greased and floured pan. Bake 350 degrees for 25-30 minutes. Frost.
- Choc. Peanut Butter Frosting
- Combine butter, milk, cocoa in pan, bring to boil, stirring constantly. Remove from heat add remaining ingredients. Beat at medium speed till smooth.
- Combine the sugar, flour, and baking soda in a bowl; mix well and set aside.
- Combine the water, margarine, and 1/4 cup cocoa in a pan; bring to a boil, stirring constantly.
- Gradually stir the hot mixture into the flour mixture; stir well.
- Stir in the beaten eggs and sour cream; mix well.
- Pour into a greased and floured 13 x 9 x 2-inch pan. Bake at 350 degrees for 25-30 minutes.
- Make the Chocolate Peanut Butter Frosting: combine the 1/2 cup margarine, milk, and 1/4 cup cocoa in a pan; bring to a boil, stirring constantly.
- Remove from heat and add the remaining ingredients (sifted powdered sugar, chopped peanuts, and peanut butter). Beat at medium speed until smooth.
- Frost the cake.
Goes well with
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