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Best Ever Chocolate Cake

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  • Prep 10 min
  • Total 39 min
  • Servings 12
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Get ready for rave reviews! This cake is so moist, hardly anyone can stop at one piece!
Created Aug 5, 2010
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Ingredients

  • 1 pkg (510 g) Betty Crocker* SuperMoist Devils Food or Chocolate Fudge Cake Mix
  • 1 cup (250 mL) sour cream
  • 3/4 cup (175 mL) water
  • 1/2 cup (125 mL) vegetable oil
  • 3 eggs
  • 1 1/4 tsp (6 mL) vanilla
  • 1/2 cup (125 mL) butter, melted
  • 3/4 cup (175 mL) cocoa powder
  • 3 cups (750 mL) icing sugar
  • 1/2 cup (125 mL) sour cream
  • 1 1/4 tsp (6 mL) vanilla

Steps

  •  
    1
    Heat oven to 350°F (180°C) for shiny metal or glass pans or 325°F (160°C) for dark or non-stick pans.
  •  
    2
    Lightly grease or spray with non-stick cooking spray, bottom and sides of two 9-inch (23 cm) round baking pans.
  •  
    3
    In large bowl, beat cake mix, sour cream, water, oil, eggs and vanilla with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Pour into pans.
  •  
    4
    Bake 29 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes.
  •  
    5
    Remove from pans to cooling rack. Cool completely, about 1 hour.
  •  
    6
    To make frosting: In large bowl combine butter and cocoa until smooth. Slowly add icing sugar alternately with sour cream, beating with electric mixer on low speed until smooth. Stir in vanilla. Increase speed to medium and beat two more minutes until light and fluffy.
  •  
    7
    Place one layer top-side-down on serving plate. Spread 1/2 cup (125 mL) frosting over cake layer to within 1/4-inch (6 mm) of edge. Place second layer top-side-up. Frost sides and top of cake with remaining frosting.

Expert Tips

  • Tip 1
    Tip: No time to make frosting? Simply add 11/4 tsp (6 mL) vanilla to Betty Crocker* Creamy Deluxe* Chocolate Frosting and beat with electric mixer on low speed until light and fluffy!

Nutrition Information

No nutrition information available for this recipe
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