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I don’t even like chocolate cake. Seriously. I. Don’t. Like. It.

It always ends up being some gross, dry, crumby, cotton-mouth-dry disaster that someone always swears is “my grandmother’s grandmother’s famous recipe!” (gag)

I would rather have vanilla anything, any day of the week over chocolate. I know, boo hoo. Boring me, right?  Sorry, that’s just how I feel….

So this morning when I saw an email from those cooking freaks (and I mean that in a good way) at my favorite (you guessed it) BHG (what? you don’t know the acronym yet? It’s Better Homes and Gardens) were touting their top cake recipes, I decided to stumble on over and see what was up.

I was REALLY surprised when the third cake I saw was this incredibly dense and NOT dry looking chocolate cake:

Chocolate Sour Cream Cake with Fudgy Frosting

{credit: Better Homes and Gardens.}

And of course when I clicked on the picture I realized we share a love of secret ingredients. Theirs is Sour Cream, for this cake….I don’t know about the rest of the cakes, I’m too busy stabbing my screen with a fork.

So, I thought on a rainy Wednesday I’d share with you the joy of their Sour Cream Chocolate Cake Recipe:

2  eggs
1-1/2  cups all-purpose flour
1/3  cup unsweetened cocoa powder
1  tsp. baking powder
1/2  tsp. baking soda
1/2  tsp. salt
1/2  cup shortening
1-1/4  cups sugar
1  tsp. vanilla
3  oz. bittersweet chocolate, melted and cooled
1  8-oz. carton dairy sour cream
1  cup milk
1  recipe Fudgy Frosting

1. Let eggs stand at room temperature 30 minutes. Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans. Set aside.

2. In small bowl combine flour, cocoa powder, baking powder, baking soda, and salt. In large bowl beat shortening and sugar on medium speed until combined. Beat in eggs and vanilla until combined. Beat in melted chocolate and sour cream. Alternately add flour mixture and milk; beat on low after each addition just until combined. Spread batter in prepared pans.

3. Bake 25 minutes or until tops spring back when lightly touched. Cool on wire racks 10 minutes. Remove from pans; cool.

4. Prepare Fudgy Frosting. Place one layer flat side down on plate. Spread top with 1 cup frosting. Stack second layer flat side down. Spread with remaining frosting. Makes 16 servings.

5.Fudgy Frosting: In large pan over low heat melt and stir one 12-oz. pkg. semisweet chocolate pieces and 1/2 cup butter. Cool 10 minutes. Stir in 8-oz. carton sour cream. Stir in 4-1/2 cups (1 lb.) sifted powdered sugar; stir until smooth. Makes 4 cups.

I’m not going to lie and tell you it’s healthy, because it’s not. If I were making it, it probably would be healthy. But I’m not making it. I’m just eating it (or not, since no one else is making it for me. sniff sniff)

Go to the Better Homes and Gardens website for the full nutritional facts, reviews and comments by other folks, and while you’re there, check out the rest of the cake pron (that’s right, I said cake pron. You know what I mean.)

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