Sour Cream Chocolate Cake

Dave requested a sour cream chocolate cake for Valentine’s Day this year, and I found just the one on Taste of Home. Since the recipe is for a layer cake, I used my heart-shaped pans. It’s a keeper! ♥

Grandma Leona’s Chocolate Cake

I haven’t been baking much lately since Dave and I are both working on our New Year’s resolutions for healthier eating.

BUT . . . yesterday was Valentine’s Day, right?

And Valentine’s Day was MADE for chocolate, right???

I still remember sitting in my grandmother’s kitchen copying down this recipe from her file box when I was a new bride.

It’s just as delicious as ever!

Thank you, Grandma! ♥

 

In a large bowl, blend and set aside:

• 2 cups sugar
• 2 cups flour
• ½ tsp salt

In a heavy pan, blend and bring to a boil:

• 1 stick butter
• 1 cup water
• ½ cup oil
• ¼ cup cocoa

Pour the hot liquid over the dry ingredients and beat until smooth. Add:

• 2 eggs
• ½ cup milk
• 1 tsp vanilla
• 1 tsp baking powder

Beat until smooth. Pour into prepared large cake pan and bake 30 minutes at 325 degrees.

Five minutes before the cake is done, blend and bring to a boil the following:

• 1 stick butter
• 6 Tbsp milk
• 4 Tbsp cocoa

Pour over 1 lb of powdered sugar. Add 1 tsp vanilla and beat until smooth.

Punch holes in the hot cake with a fork or toothpick and pour the hot frosting on top. Let cool and serve.

Not Just a Coffee Cup

My coffee cup is my best pal when I wake up in the morning, but now I have even more reason to love it!  First, I found this recipe for Microwave Coffee Cup Scramble in a magazine.  Then, sister-in-law Patty sent this recipe for 3, 2, 1 Cake (individual servings made almost instantly in a coffee cup).  I’ve had the eggs for a quick breakfast or lunch, and Dave and I tested the cake after dinner last night . . . YUM!  Enjoy! ♥

P.S. For copies, click on a recipe and it will appear on a new page for printing.