This is the kind of dessert worth dreaming about: a buttery yellow cake topped with a chocolate-sour cream frosting, made doubly rich with cocoa powder and melted chocolate. The batter may seem thin when you spread it in the pan, but, once baked, it rises to perfection. It’s not a towering, lofty cake — it’s not meant to be — but when it’s covered with a generous layer of frosting, it makes for the ideal cake-to-icing ratio. For a perfect cake, make sure designated “room temperature” ingredients truly are; this helps ensure that the batter is fully incorporated so the cake bakes evenly. Show
Yield: One 9-by-13-inch cake
For the CakeFor the Frosting
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this recipe as cooked. Private NotesLeave a Private Note on this recipe and see it here. There aren’t any notes yet. Be the first to leave one. Hungry for More Recipes?Get recipes, tips and offers in your inbox. Cooking GuidesWhen autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. “I loved boxed mix cakes growing up and this homemade version has that soft, fluffy texture but tastes 1000x better!” -Treats B.“I loved boxed mix cakes growing up and this homemade version has that soft, fluffy texture but tastes 1000x better!” -Treats B.“I loved boxed mix cakes growing up and this homemade version has that soft, fluffy texture but tastes 1000x better!” -Treats B. |