1 520 g package or so (about 18 ounces) of devil's food cake mix
with pudding
1 cup of sour cream
3/4 cup of water
1/2 cup of cooking oil
3 large eggs, room temperature
1 teaspoon pure vanilla extract
For the frosting:
1 stick of butter
2/3 cup of unsweetened cocoa powder
3 cups of sifted confectioners' sugar
1/3 cup of sour cream
1 teaspoon pure vanilla extract
Preheat the oven to 180 degrees C (350 degrees F).
Use the soft butter to liberally lubricate 2 round cake pans (23
centimeters - 9 inches) and use the white flour to dust them. Turn
upside down to release the excess flour.
Into a large mixing bowl add the devil's food cake mix, the sour cream,
the water and cooking oil, the eggs and the vanilla extract. Use a mixer
on low and blend for about a minute. Use a spatula to scrape the sides
of the bowl. Raise the mixer speed to medium and mix for an additional 2
minutes until combined well. If you need to, scrape the sides again in
the interim.
Split the cake batter up into the prepared 2 cake pans and use a spatula
to make sure it is nice and smooth.
Put the filled cake pans side by side into the preheated oven. Bake for
about 30 minutes; until the cake springs back when lightly pressed with
a spatula or finger. Check them before 30 minutes with a toothpick - a
clean toothpick stuck in the center and comes out clean means the cake
is done baking. Remove from the oven to a rack to cool for 15 minutes.
Turn the pans upside down onto the rack to release the cake. Run a knife
or spatula around the sides to loosen if you need to. Turn the cake half
over again on the rack, or invert them on another rack to get them right
side up, and cool for another half hour.
While you are waiting for the chocolate cake to cool, start your
preparation for the icing:
Over low heat, melt the stick of butter in a large microwave safe bowl
in the microwave for 45 seconds, or melt it in a small saucepan. Put it
in a mixing bowl and add the unsweetened cocoa. Blend the ingredients
together with a whisk until everything is smooth. Add some of the
confectioners' sugar and some of the sour cream and blend with the mixer
on low. Keep adding more of the sugar and sour cream while blending
until everything is mixed well - about 1 to 2 minutes. Add the vanilla
extract and mix again on medium speed until the mixture gets airy and
fluffy - this should take maybe another minute.
After the cake is cooled, place on of the layers on a cake platter and
spread the chocolate sour cream icing on the top of it. Add the second
layer to the top of that and add more icing to the top of it. Continue
to ice the sides of the cake making sure everything is nice and smooth.
This moist chocolate sour cream cake is going to be more moist when
served fresh, but it will keep under glass in the refrigerator and still
be just about as moist.
