{"id":2135,"date":"2013-09-26T13:23:21","date_gmt":"2013-09-26T17:23:21","guid":{"rendered":"http:\/\/ceceliadowdy.com\/blog\/?p=2135"},"modified":"2013-09-26T13:24:43","modified_gmt":"2013-09-26T17:24:43","slug":"sour-cream-chocolate-cake","status":"publish","type":"post","link":"http:\/\/ceceliadowdy.com\/blog\/2013\/09\/sour-cream-chocolate-cake\/","title":{"rendered":"Sour Cream Chocolate Cake"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" id=\"BLOGGER_PHOTO_ID_5350708843332856866\" style=\"display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 400px; border: 0px none;\" alt=\"\" src=\"http:\/\/4.bp.blogspot.com\/_l0Jv-SLk81k\/SkGJV_9lbCI\/AAAAAAAACng\/TZNAvfPJJ9A\/s400\/birthday_cake.jpg\" width=\"256\" height=\"256\" border=\"0\" \/><\/p>\n<p>This was the easiest chocolate cake I&#8217;ve ever made. The frosting tastes sour, but, when you put it on the cake, it tastes good! You can always use another chocolate (or vanilla) frosting recipe instead of this one. What I liked most about this recipe? I loved that all I had to do was dump all the ingredients into a bowl and mix it up! For most scratch recipes, you have to mix most of the dry ingredients first, and then mix the other ingredients, and then mix both mixtures together. This recipe is not like that! So easy! When I melted the chocolate, I used the microwave. I also added a bit of water to the chocolate before melting &#8211; to help ensure that it didn&#8217;t burn. If you melt the chocolate in the microwave, be sure to check it every ten seconds.<\/p>\n<p>BETTY CROCKER SOUR CREAM CHOCOLATE CAKE<br \/>\n&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;<\/p>\n<p>2 c.\u00a0 flour<br \/>\n2 c. sugar<br \/>\n1 c. water<\/p>\n<p>1 tsp. salt<\/p>\n<p>&nbsp;<\/p>\n<p>1 1\/2 teaspoons baking soda<br \/>\n1\/4 c. shortening<br \/>\n4 oz. melted unsweetened chocolate (cooled)<br \/>\n1 tsp. vanilla<br \/>\n2 eggs<br \/>\n3\/4 c. dairy sour cream<br \/>\n1\/4 tsp. soda<br \/>\nSour Cream Frosting<\/p>\n<p>Preheat oven to 350 degrees. Grease and flour pans. Measure<br \/>\nall ingredients except icing in a large mixing bowl. Mix 1\/2<br \/>\nminute on low speed, scraping bowl constantly. Beat 3<br \/>\nminutes high speed, scraping bowl occasionally.<\/p>\n<p>Pour into pan(s). Bake layers 30-35 minutes or until top<br \/>\nsprings back when touched lightly with finger. Bake 40-45 minutes if using a rectangular pan. Cool. Frost<br \/>\nwith Sour Cream Frosting.<\/p>\n<p>SOUR CREAM FROSTING:<\/p>\n<p>1\/3 c. butter, softened<br \/>\n3 oz. melted unsweetened chocolate (cooled)<br \/>\n3 c. confectioners sugar<br \/>\n1\/2 c. dairy sour cream<br \/>\n2 tsp. vanilla<\/p>\n<p>Mix butter and cooled chocolate thoroughly. Blend in sugar.<br \/>\nStir in sour cream and vanilla. Beat until frosting is<br \/>\nsmooth and of spreading consistency.<\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>This was the easiest chocolate cake I&#8217;ve ever made. The frosting tastes sour, but, when you put it on the cake, it tastes good! You can always use another chocolate (or vanilla) frosting recipe instead of this one. What I liked most about this recipe? I loved that all I had to do was dump [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4],"tags":[],"class_list":["post-2135","post","type-post","status-publish","format-standard","hentry","category-food-and-recipes"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/paovYP-yr","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/ceceliadowdy.com\/blog\/wp-json\/wp\/v2\/posts\/2135","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/ceceliadowdy.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/ceceliadowdy.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/ceceliadowdy.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/ceceliadowdy.com\/blog\/wp-json\/wp\/v2\/comments?post=2135"}],"version-history":[{"count":5,"href":"http:\/\/ceceliadowdy.com\/blog\/wp-json\/wp\/v2\/posts\/2135\/revisions"}],"predecessor-version":[{"id":2139,"href":"http:\/\/ceceliadowdy.com\/blog\/wp-json\/wp\/v2\/posts\/2135\/revisions\/2139"}],"wp:attachment":[{"href":"http:\/\/ceceliadowdy.com\/blog\/wp-json\/wp\/v2\/media?parent=2135"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/ceceliadowdy.com\/blog\/wp-json\/wp\/v2\/categories?post=2135"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/ceceliadowdy.com\/blog\/wp-json\/wp\/v2\/tags?post=2135"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}