Decadent Chocolate Cake

Serves: 5
Total Calories: 1,293
Prep time:
Cook time:
Total time:


3/4 cup butter, softened
2 cups sugar
2 eggs, separated
1 teaspoon vanilla extract
1 cup sour cream
1 teaspoon baking soda
1 (1.36-ounce) package powdered whipped topping mix
2 cups all-purpose flour
3/4 cup cocoa
1 teaspoon baking powder
1 (3-ounce) box fudge instant chocolate pudding mix
1 1/4 cups half-and-half

Creamy Chocolate Frosting:
6 tablespoons butter, softened
1/3 cup half-and-half
3/4 cup cocoa
1 teaspoon vanilla
3 cups powdered sugar


Cream butter and sugar; add egg yolks and vanilla. Beat one minute on high speed; set aside. Beat egg whites until soft peaks form; fold in sour cream; add baking soda and whipped topping mix. Add sour cream mixture to butter mixture. Mix flour, cocoa, baking powder, and pudding mix. Add alternately with half-and-half to butter mixture. Beat 2 minutes on high. Pour into 2 greased and lightly floured 8-inch pans. Bake at 350° for 35–40 minutes.

For Frosting:
Cream butter; add cocoa and sugar alternately with half-and-half and vanilla. With electric mixer, beat until smooth. When cake is done, cool in pans for 10 minutes. Remove to wire rack to complete cooling. Frost.

A pinch of baking soda seems to help prevent the frosting from cracking, and to keep it moist. A PINCH is all . . . don’t get carried away.

Nutritional Facts:

Serves: 5
Total Calories: 1,293
Calories from Fat: 457

This Decadent Chocolate Cake recipe is from the Recipe Hall of Fame Guilty Pleasures Cookbook Cookbook. Download this Cookbook today.

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