Three-Layer Chocolate Sour Cream Cake
Cook time: 
Total time: 
Serves: 16 servings
  • Cake
  • ¾ cup SACO Premium Cocoa
  • 1 cup butter or margarine
  • 1⅓ cups boiling water
  • 3 cups light brown sugar
  • 4 eggs (room temperature)
  • 2 tsp vanilla extract
  • 2¾ cups all-purpose flour
  • 3 tsp baking soda
  • ½ tsp salt
  • 1⅓ cups sour cream (room temperature)
  • Chocolate Filling
  • ¾ cup butter or margarine
  • ¾ cup SACO Premium Cocoa
  • 3 cups powdered sugar
  • 6 Tbsp milk
  • 2 tsp vanilla extract
  1. Cake
  2. Preheat oven to 350°F.
  3. Grease and flour three 9-inch round layer cake pans.
  4. Set aside.
  5. Place cocoa and ¼ cup butter in small mixing bowl and add boiling water.
  6. Stir until smooth. Cool.
  7. In large mixing bowl beat together ¾ cup butter, sugar, eggs and vanilla at high speed for 5 minutes, or until very light and fluffy.
  8. In medium mixing bowl sift together flour, soda and salt.
  9. Add flour mixture alternately with cocoa mixture and sour cream to creamed ingredients, beginning and ending with flour, and beat until batter is smooth.
  11. Pour into prepared pans.
  12. Bake 35 to 40 minutes, or until wooden toothpick tests done.
  13. Cool on racks 10 minutes; remove from pans.
  14. Cool completely.
  15. Frost with Chocolate Frosting.
  16. Chocolate Frosting
  17. In small saucepan melt butter over medium heat.
  18. Add cocoa.
  19. Heat just until mixture boils, stirring constantly until smooth.
  20. Pour into large mixing bowl and cool completely.
  21. Add powdered sugar alternately with milk, beating until it spreads easily.
  22. Blend in vanilla.
Nutrition Information
Calories: 231 Fat: 26g Saturated fat: 16g Trans fat: 0g Carbohydrates: 85g Sugar: 63g Sodium: 494mg Fiber: 3g Protein: 6g Cholesterol: 110mg
Recipe by SacoFoods at