A chocolate enthusiasts favorite!
- 3/4 c. vegetable oil
- 1 large egg
- 3 teaspoon. vanilla flavoring. divided usage
- 1 c. firmly packed brown sugar
- 1/2 c. sugar
- 2 oz. squares semi-sweet baking chocolate, melted
- 2 c. all-purpose flour
- 1 1/3 c. unsweetened cacao powder, divided usage
- 1 Tablespoons of. sodium bicarbonate
- 1/2 teaspoon. salt
- 1 c. tepid to warm water
- 1 1/4 c. Daisy Sour Cream, divided usage
- 1/2 c. softened butter
- 3 c. powdered sugar
- 1/4 c. 2% milk
Heat oven to 350 F. Grease and flour two 8 baking pans put aside.
In large mixer bowl add vegetable oil, egg, and a pair of teaspoon. vanilla flavoring. Beat at medium speed until well mixed (1 min.) Add brown sugar and granulated sugar continue beating, scraping bowl frequently, until well mixed (1 min.) Add melted chocolate. Continue beating, scraping bowl frequently, until well mixed (1 min.)
In normal size bowl stir together flour, 2/3 c. unsweetened cacao powder, sodium bicarbonate, and salt. Add flour mixture to chocolate mixture alternately with water, beating well after each addition. Add 1 c. sour cream mix well. Bake until wooden toothpick placed in center of cakes arrives clean, (about 30 to 35 min.) Remove from oven awesome 10 min. Remove cakes from pans awesome completely.
Meanwhile, in medium bowl add butter beat at high-speed until creamy (one to two min.) Add 2/3 c. cacao powder and 1 teaspoon. vanilla continue beating, scraping bowl frequently, until mixture is creamy (one to two min.) Add powdered sugar, 1 c. at any given time, beating well after each addition. Add milk and 1/4 c. sour cream continue beating, scraping bowl frequently, until creamy (one to two min.) Place one cake, flat side up, below of plate. Place about 1 c. frosting in center of cake. Spread to around 1/2 from fringe of cake. Place second cake, flat side up, on the top of frosting. Frost the edges and surface of cake with remaining frosting. Garnish if preferred.