chocolate frostingone batch of homemade, or two cans from the grocery store
optional:chocolate chips for decorating
Instructions
Preheat oven to 350F and grease two 9" round cake pans with cake release.
In a small bowl whisk together the eggs, sour cream and vanilla. In a large mixing bowl mix together the flour, granulated sugar, brown sugar cocoa powder, baking soda, baking powder and salt.
Melt the butter with 1 cup of water (in the microwave or on the stove top). Using a mixer on low add the butter mixture to the dry mix. When just combined add in the sour cream mixture.
Divide the batter between the 2 cake pans and bake for 30-35 minutes or until a toothpick comes out clean. Cool cakes in the pans for 15-20 minutes.
Run a knife along the edge and invert cakes onto cooling racks. Allow cakes to cool completely and then frost as desired.
CupcakesThis will make 24 cupcakes, fill each cupcake well about half to three quarters full. Bake 20 - 25 minutes, or until a toothpick comes out clean. Frost after cupcakes have cooled completely. Single layer cakePour into a greased or lined 9x13 baking dish and bake for 30 - 40 minutes, or until a toothpick comes out clean. Allow to cool and then frost. Sheet pan cakeSpread batter evenly into a greased half sheet sheet pan and bake for 15 - 20 minutes, or until a toothpick comes out clean. Allow to cool before frosting. Bundt CakePour batter into a prepped bundt pan and bake for 45 - 50 minutes or until a toothpick comes out clean. Allow to cool in the pan for several minutes, then turn out and allow to continue cooling before icing.