Ever-so-moist Chocolate Cake With Chocolate Sour Cream Frosting Recipe

How to make it

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• Place a rack in the center of the oven and preheat the oven to 350° F.
• Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour.
• Shake out the excess flour.
• Set the pans aside.
• Place the cake mix, sour cream, water, oil, eggs, and vanilla in a large mixing bowl.
• Blend with an electric mixer on low speed for 1 minute.
• Stop the machine and scrape down the sides of the bowl with a rubber spatula.
• Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed.
• The batter should look well combined.
• Divide the batter between the prepared pans, smoothing it out with the rubber spatula.
• Place the pans in the oven side by side.
• Bake the cakes until they spring back when lightly pressed with your finger, 28 to 32 minutes.
• Remove the pans from the oven and place them on wire racks to cool for 10 minutes.
• Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up.
• Allow to cool completely, 30 minutes more.
• Meanwhile, prepare the Chocolate Sour Cream Frosting.
• When frosting is ready
• Place one cake layer, right side up, on a serving platter.
• Spread the top with frosting.
• Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with clean, smooth strokes
• DIRECTIONS FOR CAKE TOPPING AND FILLING
• . Melt the butter in a small saucepan over low heat or melt it in a large glass bowl in the microwave oven on high power for 45 seconds.
• Place the melted butter in a large mixing bowl and add the cocoa powder.
• Whisk until smooth.
• Add the confectioners' sugar alternately with the sour cream, blending with an electric mixer on low speed for 1 to 1½ minutes, or until incorporated.
• Stop the machine and add the vanilla. Increase the mixer speed to medium and beat until light and fluffy, 1 minute more.
• Use the frosting to frost the top and sides of the cake
• Store this cake in a cake saver or under a glass dome, in the refrigerator for up to 1 week
• .Or freeze it, in a cake saver, for up to 6 months.
• Thaw the cake overnight in the refrigerator before serving.