Title: Chocolate Sour Cream Cake
Categories: Chocolate Cake
Yield: 12 Servings

1 3/4	c	Unbleached All-Purpose Flour
1 3/4	c	Sugar
3/4	c	Cocoa
1 1/2	ts	Baking Soda
1	ts	Salt
2/3	c	Butter Or Margarine; Softened
2	c	Dairy Sour Cream
2	lg	Eggs
1	ts	Vanilla Extract
FROSTING
3	tb	Butter Or Margarine
1/3	c	Cocoa
1 1/2	c	Confectioners' Sugar
2	tb	Milk; (Up To 3 Tb Maybe Needed)
1/2	ts	Vanilla Extract

Preheat the oven to 350 Degrees F. Grease and flour a 13 X 9 X 2-Inch baking pan. In a large mixer bowl, combine the flour, sugar, cocoa, baking soda and salt, blending well. Blend in the butter, sour cream, eggs and vanilla. Beat for 3 minutes on medium speed. Pour the batter into the prepared pans and bake for 40 to 45 minutes or until a wooden pick, inserted in the center, comes out clean. Cool in the pan on a wire rack. When cold, frost the Fudge Frosting.

FUDGE FROSTING:

In a small saucepan over low heat, melt the butter. Add the cocoa and cook, stirring constantly, until the mixture begins to boil. Pour the mixture into a small mixer bowl and allow to cool completely. Add the confectioners' sugar to the cocoa mixture alternately with the milk then beating to a spreading consistency. Blend in the vanilla.

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