Aunt Vivian’s Cocoa Cake Recipe

This cocoa cake recipe incorporates sour cream as well as cocoa powder.
By Jean Teller
November/December 2012

A rich sour cream cake just needs a little bit of chocolate in order to become the perfect dessert.
Photo By Fotolia

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Marjorie Lear, Garden City, Kansas, sends this version, writing “I copied it from our family cookbook, which was published in 1984, the 50th anniversary of our reunion, the Rundell Grandchildren Day. It has been held every year since 1934. Aunt Vivian and my grandfather were two of 12 siblings who lived to adulthood.” 

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Aunt Vivian’s Cocoa Cake Recipe

4 eggs, beaten
2 cups sour cream
2 teaspoons vanilla
1/2 teaspoon salt
2 cups sugar
2 1/2 cups flour
2 teaspoons baking soda
4 tablespoons cocoa

Mix all ingredients and bake in large pan at 350°F for 30 to 40 minutes. I usually use two 9-by-9-inch pans, or one 9-by-13-inch pan, using rest of batter to make 12 cupcakes.

This cake is best when made with separated cream from the farm, rather than commercial whipping cream or sour cream because of less butterfat content in the latter. Cream that is too sour for butter making can be used in this cake.

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