A chocolate snack cake that boasts of cocoa powder and sour cream inside the cake batter and the frosting. Rich with chocolate flavor and moist from sour cream, it’s a dense cake that you will find irresistible.
Maybe, like me, you’re wondering what makes a ‘snack’ cake different from regular cake?!
A snack cake is a cake you cut a square off every time you pass by the kitchen. Ahem. Just a little square. To savor. A little square that for the moment will appease your sweet tooth with the promise of more to come. And because it’s a snack cake having more is perfectly acceptable! It’s an unwritten rule.
I have a thing for cold chocolate cake. The refrigeration effect turns the frosting into candy. Delectable.
A chocolate snack cake that boasts of cocoa powder and sour cream inside the cake batter and the frosting. Rich with chocolate flavor and moist from sour cream, it's a dense cake that you will find irresistible.
- Preheat oven to 350 degrees F. Butter and flour a 9x13x2 inch baking pan.
- In a large mixing bowl sift flour, sugar, cocoa, baking soda and salt together. Add shortening, milk and sour cream; beat on medium speed 2 minutes, occasionally scraping down sides of bowl. Add eggs and vanilla; beat 2 more minute.
- Pour batter into prepared pan; bake 35 to 40 minutes or until a toothpick comes out clean from center. Cool on wire racks 15-20 minutes, turn out and cool completely. Frost with Chocolate Sour Cream Frosting.
- To make frosting: in a large mixing bowl cream butter and sour cream together until fluffy on medium speed, beat in vanilla and cocoa powder, add one cup of confectioners’ sugar at a time until you reach a nice, thick consistency, continue to beat on medium speed until fluffy 3-4 minutes. Spread evenly over top of cake.
*Use Dutch-processed or European cocoa.
Recipe adapted from McCalls ©1910