Chocolate Sour Cream Cake
Prep time: 
Cook time: 
Total time: 
  • 2 eggs
  • 1½ cups all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup shortening
  • 1¼ cups sugar
  • 1 teaspoon vanilla
  • 3 oz. bittersweet chocolate, melted and cooled
  • 8-oz. sour cream
  • 1 cup milk
  1. Let eggs stand at room temperature 30 minutes. Preheat oven to 350°F. Prepare cupcake pans with liners. Set aside.
  2. In small bowl combine flour, cocoa powder, baking powder, baking soda, and salt.
  3. In large bowl beat shortening and sugar on medium speed until combined.
  4. Beat in eggs and vanilla to sugar mixture until combined.
  5. Add in melted chocolate mix until combined, add sour cream.
  6. Alternately add flour mixture and milk; beat on low after each addition just until combined. Fill cupcake liners ¾ of the way full.
  7. Bake 12-15 minutes or until tops spring back when lightly touched. Cool on wire racks 10 minutes before removing from pans; cool before assembling.
Recipe by Bake 2 The Future at