This was the easiest chocolate cake I’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 – to help ensure that it didn’t burn. If you melt the chocolate in the microwave, be sure to check it every ten seconds.

BETTY CROCKER SOUR CREAM CHOCOLATE CAKE
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2 c.  flour
2 c. sugar
1 c. water

1 tsp. salt

1 1/2 teaspoons baking soda
1/4 c. shortening
4 oz. melted unsweetened chocolate (cooled)
1 tsp. vanilla
2 eggs
3/4 c. dairy sour cream
1/4 tsp. soda
Sour Cream Frosting

Preheat oven to 350 degrees. Grease and flour pans. Measure
all ingredients except icing in a large mixing bowl. Mix 1/2
minute on low speed, scraping bowl constantly. Beat 3
minutes high speed, scraping bowl occasionally.

Pour into pan(s). Bake layers 30-35 minutes or until top
springs back when touched lightly with finger. Bake 40-45 minutes if using a rectangular pan. Cool. Frost
with Sour Cream Frosting.

SOUR CREAM FROSTING:

1/3 c. butter, softened
3 oz. melted unsweetened chocolate (cooled)
3 c. confectioners sugar
1/2 c. dairy sour cream
2 tsp. vanilla

Mix butter and cooled chocolate thoroughly. Blend in sugar.
Stir in sour cream and vanilla. Beat until frosting is
smooth and of spreading consistency.