Sour Cream Chocolate Cake!


Hi Everyone!!

How are you all doing!! Pudge and the barn pals have been enjoying lots of treats for Halloween and beyond. On Breeder’s Cup Saturday I decided to celebrate the wins of all the champions with a great big Sour Cream Chocolate Cake with Sour Cream Chocolate Frosting! Yum Yum!

This time honored recipe is from my Grandma’s cookbook from long ago. We used to love this on special occasions like birthdays and well Sunday dinners too! We just love it so much.

Pudge and all the barn pals ate this right up and soon I’ll need to make more since they absolutely loved it SO MUCH!

SO here you are and I hope you really enjoy it as much as we do!


2 cups of flour, sifted
2 cups of granulated sugar
1 cup of milk
3/4 cup of Sour Cream ( we used Daisy Lite)
1/4 cup softened butter
1/1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla
2 eggs
4 ounces of melted semi-sweet baking chocolate


Heat oven to 325 degrees. Grease and flour (we used cocoa powder for the flour) 3 8″ or 3 9″ round cake pans or you can use on 9X13 inch long baking pan. Measure and place all the ingredients into one bowl. Mix together on medium speed for 3 minutes but start out at a lower speed and build up to the medium speed. Pour the batter in the pans and bake until the cake springs back upon touch. It may take up to 35 minutes depending on your oven.

Sour Cream Chocolate Frosting

1/4 cup softened butter
4 ounces of semi-sweet chocolate melted
3 cups or less depending on your taste confectionary sugar
4 tablespoons of sour cream ( you may use more or less depending upon your taste)
2 teaspoons of vanilla


Mix the butter and chocolate completely. Add the sugar gradually, then stir in sour cream and vanilla. You may also add some milk if you want a thinner consistency.

Frost the cake and keep refrigerated.