Sour Cream Chocolate Cake: The Best Sour Cream Chocolate Cake Recipe from Cook'n

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	Sour Cream Chocolate Cake

Print this Recipe

   Pan coating
   2 cups flour
   2 cups sugar
   1 cup water
   3/4 cup sour cream
   1/4 cup butter softened
   2 eggs
   4 ounces semi-sweet baking chocolate melted and cooled
   1 1/4 teaspoons baking soda
   1 teaspoon salt
   1 teaspoon vanilla extract
   1/2 teaspoon baking powder
   * See note below.

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Preheat oven to 350°. Grease a 13 x 9 x 2-inch baking pan with pan coating.

In a large mixer bowl at low speed, beat flour, sugar, water, sour cream, butter, eggs, chocolate, baking soda, salt, vanilla and baking powder for 30 seconds, scraping bowl frequently. At high speed, beat for 3 minutes, scraping occasionally. Pour into pan.

Bake for 40 to 45 minutes or until top springs back when pressed lightly with finger. Cool in pan on a wire rack.

High Altitude Adjustments: At 6,000 feet, increase oven temperature to 375°; increase flour to 2 1/4 cups; decrease sugar to 1 3/4 cups and baking soda to 3/4 teaspoon; and eliminate the baking powder.

(Note: The cake recipe in each of these products is exactly the same. The High Altitude Adjustments vary somewhat.)

1987 Calendar:
At altitudes of 5,000 to 6,000 feet, make the following changes: Increase oven temperature to 375°; increase flour to 2 1/4 cups; decrease sugar to 1 3/4 cups and baking soda to 3/4 teaspoon; and eliminate the baking powder.

Recipe Treasury:
At altitudes above 5,000 feet make the following changes: Increase oven temperature to 375°, decrease sugar to 1 3/4 cups, baking soda to 1 teaspoon and baking powder to 1/4 teaspoon. For 8 x 1 1/2 -inch pans, bake for 25 to 30 minutes.

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