Delicious Velveeta®-based dish with chicken and noodles.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs |
| Servings: | 16 |
| Yield: | 1 9-inch layer cake |
Ingredients
- 1 cup unsweetened cocoa powder
- 1 cup boiling water
- 2 ½ cups white sugar
- 1 cup canola oil
- 4 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup sour cream
- 2 cups unsalted butter, slightly softened
- 2 cups confectioners’ sugar
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 3 9-inch round baking pans.
- Dissolve cocoa powder in boiling water in a bowl; set aside to cool completely.
- Beat white sugar and canola oil together in a bowl with an electric mixer until smooth; add eggs, one at a time, beating well after each addition. Stir vanilla extract into creamed mixture.
- Sift flour, baking soda, baking powder, and salt together in a separate bowl. Mix flour mixture and sour cream alternately into creamed mixture. Beat cocoa mixture into batter until incorporated. Pour batter into the prepared baking pans.
- Bake in the preheated oven until a toothpick inserted in center of each cake comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Wrap cakes in plastic wrap and store in the refrigerator.
- Beat butter in a bowl with an electric mixer until creamy and smooth; scrape down the sides of the bowl with a rubber spatula. Mix confectioners’ sugar, 1/2 cup at a time, into creamed butter until sugar is incorporated. Add salt and beat on medium-high until frosting is light and fluffy, about 5 minutes.
- Place one cake on a serving plate; spread 1/4 the frosting on top of cake. Place second cake on frosting layer; spread 1/4 the frosting on second cake. Place third cake atop second cake. Spread remaining frosting on top cake and around sides of entire layer cake.
Nutrition Facts
| Calories | 657 kcal |
| Carbohydrate | 69 g |
| Cholesterol | 114 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 18 g |
| Sodium | 312 mg |
| Sugars | 47 g |
| Fat | 42 g |
| Unsaturated Fat | 0 g |
Reviews
I made two batches for my grandfather’s birthday and he loved it. It was so moist and tasty.
It was awesome.
nice moist cake….really enjoyed the flavor. I added a cup of coffee instead of water and enjoyed the combination. Cake goes really good with a porter or stout beer for dessert.
I was looking for a chocolate cake recipe to use some extra sour cream. We used to make a good sour cream chocolate cake when we were kids growing up on a dairy farm. This cake turned out very dry. The frosting makes no sense — butter and powdered sugar? It tasted like, well, loads of butter & sugar. Very strange recipe. So I doctored that up quite a bit, adding baking cocoa to make a chocolate frosting. I don’t know if that is a misprint, but be aware if you are making this. Just use your own frosting recipe. I baked in a 9 x 13 pan; did not have additional time to frost a 3-layer cake.
This cake was moist and delicious. Imade it for my coworkers but had to leave half of it with my husband
I made the cake only, in a bundt pan, as the frosting recipe seems incomplete (no cocoa powder/chocolate in it!) Cake came out moist and tasty. I used my own chocolate icing recipe to drizzle over the top. Kids & hubby loved it! I’d make it again, maybe as a layer cake next time. Thanks for the recipe!
I used a pre-made frosting, but the cake recipe was not changed. I didn’t have 3 rounds, so I used an 11 by 15 cake pan and it fit beautifully. I had to watch to see when it was done baking though. The toothpick test was done twice. I wanted to find a sour cream chocolate cake recipe like my Grandma’s. I think this one worked really well. It is rich, moist, very chocolatey, and just an all-around great, from scratch, chocolate cake! Yum!
Great texture, very moist cake, but next time I’d add more cocoa powder.