Monday, April 4, 2011

Hershey's Chocolate Sour Cream Cake

This recipe calls for fudge frosting. If you're pressed for time, you can always use ready-made frosting.


  • 1-3/4 cups all-purpose flour
  • 1-3/4 cups sugar
  • 3/4 cup HERSHEY'S Cocoa
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2/3 cup butter or margarine, softened
  • 1 container (16 oz.) dairy sour cream
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 tablespoons butter or margarine
  • 1/3 cup HERSHEY'S Cocoa
  • 1-1/3 cups powdered sugar
  • 2 to 3 tablespoons milk
  • 1/2 teaspoon vanilla extract
  1.  Heat oven to 350°F. Grease and flour 13x9x2-inch baking pan.
  2. 2 Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add butter, sour cream, eggs and vanilla; beat on medium speed of mixer 3 minutes. Pour batter into prepared pan.
  3. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. 
  4. For frosting: Melt butter in small saucepan over low heat. Add cocoa; cook, stirring constantly, just until mixture begins to boil. Pour mixture into medium bowl; cool completely. Add powdered sugar alternately with milk to cocoa mixture, beating to spreading consistency. Stir in vanilla. About 1 cup frosting.


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