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! ♥
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.
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.