Sour Cream Chocolate Cake

I don’t have a great picture of this cake, but it is too good not to share!  Like most of the cakes I bake, this one starts with a box of cake mix and with a few carefully selected ingredients to enhance the flavor and moisture of the cake.

The result of this doctored up mix is a cake with a moist, soft crumb and a rich chocolate flavor that is to die for!  Top with your favorite chocolate frosting and you have a winner!

Recipe Notes:

*I baked the cake in thin layers, so I wouldn’t have to torte it later.  To make the cake in a single 9x13 inch pan, decrease the oven temperature to 350 degrees F, and bake for 28-30 minutes.

*As I stacked the layers, I filled them with my favorite buttercream frosting.

*I frosted the cake with a batch of Hershey Perfectly Chocolate Frosting.

Sour Cream Chocolate Cake

Adapted from The Cake Mix Doctor

1 box Devil’s Food Cake Mix

2 tbsp unsweetened cocoa powder

1 cup sour cream

½ cup canola oil

½ cup water

3 large eggs

1 tsp vanilla extract

Preheat the oven to 375 degrees F, and spray two 9x13 inch pans with non stick spray.

Place the cake mix, cocoa powder, sour cream, oil, water, eggs, and vanilla into the bowl of a stand mixer.  Mix on low until the ingredients are combined, about 1 minute.

Scrape down the sides of the bowl, then mix on medium speed for approximately 2 minutes.

Pour half of the batter into each of the prepared pans (I just eyeball it, but you can measure it if you prefer).  Carefully spread the cake mix evenly to the edges of the pan (batter will be quite thick).

Bake the cakes for 20 minutes, or until a toothpick inserted into the center comes out clean.  Move the cakes to wire racks and cool for 10-15 minutes.  Run a knife along the edge of the pans and flip to remove the cakes.  Allow the cakes to cool completely before icing.