Chocolate Cake

This is a great recipe!!  It is is easy and tastes great, and can be made into any shape cake or cupcakes.  The cake will rise bigger if the batter is chilled a little while in the refrigerator before pouring into the pan(s).  I can credit Food Network for this great recipe.

Ingredients

Prepared pan (greased and floured)
1 cup unsweetened cocoa powder (natural or Dutch process)
2 1/2 cups all-purpose flour
2 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 large eggs, at room temperature
3/4 cup vegetable oil
1/2 cup sour cream
2 teaspoons vanilla extract

Directions

Preheat the oven to 350 degrees F. Prepare two 9-inch-round cake pans, one 9x13 pan or 24 cupcakes.
Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.)

Divide the batter between the prepared pans (if making two cakes) and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely.

 

Frost with your favorite icing or use my Buttercream Icing recipe.