INGREDIENTS:
- Cake
- 3 1/2 c. Shirley J Universal Muffin & Cake Mix
- 1/2 c. Cocoa Powder
- 3 Eggs, Well Beaten
- 1/2 c. Sour Cream
- 1 c. Water
- Frosting
- 1 c. Semi-Sweet Chocolate Chips
- 1/4 c. Butter
- 1/2 c. Sour Cream
- 2 1/2 c. Powdered Sugar (sifted)
DIRECTIONS:
Cake:
Preheat oven to 375 degrees. Place well beaten eggs in mixing bowl and add Muffin Mix, cocoa, sour cream, and water. Mix for two minutes on medium speed, or until well blended. Spread evenly into greased 9x13 cake pan and bake for 20 minutes, or until cake tests done with toothpick.
Preheat oven to 375 degrees. Place well beaten eggs in mixing bowl and add Muffin Mix, cocoa, sour cream, and water. Mix for two minutes on medium speed, or until well blended. Spread evenly into greased 9x13 cake pan and bake for 20 minutes, or until cake tests done with toothpick.
Frosting:
Melt chocolate chips and butter in saucepan over low heat, stirring constantly until melted. Cool for five minutes. Add sour cream and mix thoroughly. Using a mixer, gradually mix in powdered sugar until frosting is of spreading consistency (may require a little more powdered sugar; add 1 tablespoon at a time until desired consistency). Spread on well-cooled cake, and keep refrigerated.
Melt chocolate chips and butter in saucepan over low heat, stirring constantly until melted. Cool for five minutes. Add sour cream and mix thoroughly. Using a mixer, gradually mix in powdered sugar until frosting is of spreading consistency (may require a little more powdered sugar; add 1 tablespoon at a time until desired consistency). Spread on well-cooled cake, and keep refrigerated.
No comments:
Post a Comment