Judy Wilson, Leonardtown, Maryland, sends the Hershey’s recipe that her grandmother used for years. “But for the icing, she used an egg white icing that was really good with the cake.”
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Sour Cream Chocolate Cake Recipe
3 blocks (3 ounces) baking chocolate
1/2 cup butter or margarine
1 cup boiling water
2 cups packed light brown sugar
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1/2 cup dairy sour cream
1 teaspoon vanilla extract
Heat oven to 350°F. Grease and flour 13-by-9-by-2-inch baking pan; set aside.
In small bowl, combine chocolate, butter and boiling water; stir until chocolate and butter are melted.
In large mixing bowl, thoroughly combine brown sugar, flour, baking soda and salt. Gradually add chocolate mixture, beating until thoroughly combined.
Blend in eggs, sour cream and vanilla; beat for 1 minute at medium speed.
Pour batter into prepared pan. Bake for 35 to 40 minutes. Cool and frost.
Chocolate Sour Cream Filling and Icing
2 cups sugar
6 tablespoons chocolate syrup
2/3 cup sour cream
1 teaspoon vanilla extract
In saucepan, combine sugar and syrup. When well-mixed, add sour cream; cook over medium heat to soft-ball stage (234°F).
Remove from heat; add vanilla and beat until thick enough to spread. Add nuts of any kind for variety. Yields about 1 1/2 cups.
