My mother-in-law turned ninety this year and she had perfected this cake before any of you were even a gleam in your daddy’s eye.
That’s a picture of my husband’s family.
A lot of my book Calico Canyon was inspired by tales told me by my mother-in-law.
My husband is the tiny blonde one on the far left.
Wow he was cute.
Grandma Connealy’s Sour Cream Chocolate Cake
2 C. sour cream (I use a boughten container of sour cream)
1 t. vanilla
Beat well and add:
2 ½ C. sifted flour
2 C. sugar
½ C. cocoa
2 t. soda
Beat well. Bake in 9 X 13 pan at 3500 about 45 minutes.
I never use real sour cream because I can’t bear to eat the cake after I’ve used the disgusting stuff in the recipe so I use boughten or I ‘sour’ the cream by adding a teaspoon of lemon juice to 2 C. of fresh cream and let it sit until it curdles. It takes just a few minutes. BUT I don’t think my cake is as good as Grandma’s when she uses that real sour cream. I still can’t stand to do it. RATS!
Do not bother with layers it’s so delicious all that labor isn’t worth it!
Chocolate Fudge Frosting
Delicious but tricky. Easy to overcook.
1 C. sugar
1 heaping T. cocoa
1/3 C. milk
Boil nearly to soft ball stage. That means a candy thermometer which I don’t own. That might be why I always over cook it. Then it turns to a solid, unspreadable chunk of frosting. Add:
1 t. vanilla
1 T. butter
Cool partially. Add:
Powdered sugar to the right consistency.
I always add too much! The only reason I’m including this recipe is because it’s the one my husband’s mother always uses on her Sour Cream Chocolate Cake and, done correctly, it’s about the best in the world. Good luck.
If you’re SCARED, here’s a delicious no fail recipe. Not as good, but still wildly good.
Chocolate Chip Frosting
The best simple chocolate frosting on the planet! This covers top and sides of 9 x 13 cake. ½ recipe for just top of 9 x 13 cake.
1 ½ C. sugar
6 T. milk
6 T. butter
Bring to boil. Add:
1 C. chocolate chips (don’t use artificial ones)
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