Decadent Chocolate Cake

Serves: 5
Total Calories: 1,299


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


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 into 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 and butter mixture. Beat 2 minutes on HIGH. Pour into 2 greased and lightly floured 8-inch pans. Bake at 350° for 35–40 minutes.

Creamy Chocolate Frosting:
Cream butter; add cocoa and sugar alternately with cream 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.

Nutritional Facts:

Serves: 5
Total Calories: 1,299
Calories from Fat: 519

This Decadent Chocolate Cake recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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