Sour cream adds moisture and an ever so mild complimentary tang to this chocolate cake topped with a creamy fudge frosting.

Chocolate Sour Cream Cake

Cake:

1 3/4 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2/3 cup butter, softened
1 (16-ounce) container dairy sour cream
2 large eggs
1 teaspoon vanilla extract

Fudge Frosting:

6 tablespoons butter
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
4 to 6 tablespoons milk
1 teaspoon vanilla extract

1. Heat oven to 350°F (175°C). Grease and flour 13 x 9 x 2-inch baking pan.
2. Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add butter, sour cream, eggs and vanilla; beat on medium speed of mixer 3 minutes.
3. Pour batter into prepared pan.
4. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.
5. For Fudge Frosting: In small saucepan melt butter over low heat. Add cocoa; cook, stirring constantly, just until mixture begins to boil. Pour mixture into medium bowl; cool completely.
6. Stir in vanilla. Add powdered sugar alternately with milk to cocoa mixture, beating to spreading consistency.
7. Frost cake.

Makes 12 to 15 servings.