Have you ever had a Sour Cream Chocolate Cake? You’ll want to try this one.

Sour Cream Chocolate Cake

– 1 cup Producers Butter, softened
– 3 cups packed brown sugar
– 4 Producers Large Eggs
– 2 tsp. vanilla
– 2 2/3 cups all-purpose flour
– 3/4 cup baking cocoa
– 3 tsp. baking soda
– 1/2 tsp. salt
– 1 1/3 cups Producers Natural Sour Cream
– 1 1/3 cups hot coffee
– 1/2 cup Producers Butter, cubed
– 3 oz. unsweetened chocolate, chopped
– 3 oz. semisweet chocolate, chopped
– 5 cups confectioners’ sugar
– 1 cup Producers Natural Sour Cream
– 2 tsp. vanilla

– Preheat oven to 375°. Grease and flour rectangle baking sheet.

– In a large bowl, cream butter and brown sugar until light and fluffy.

– Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in water until blended.

– Transfer to prepared pans. Bake until a toothpick comes out clean, 30-35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely.

– For frosting, in a metal bowl over simmering water, melt butter and chocolates; stir until smooth. Cool slightly.

– In a large bowl, combine confectioners’ sugar, sour cream and vanilla. Add chocolate mixture; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.