Just as the title suggests, this is the best. And you can finally stop bothering with anything else. Yes, as far as chocolate cake goes, it really is that good.
It’s about that time of the year where there is a birthday or two happening. We recently celebrated one last weekend; of course chocolate cupcakes were on the menu (a separate post about those is yet to come about those as they were SO much fun to decorate)…Not to brag (well alright, I might be bragging a little…) but I even had a text from a party guest the following day asking if they could come by for leftover cupcakes.
I’ll use this recipe for cakes and cupcakes, whichever suits the occasion.
PREP TIME: 15 min COOK TIME: 35 min TOTAL TIME: 50 min YIELD: 3–9"
Ingredients:
- 3 cups lightly packed brown sugar
- 1 cup (non hydrogenated) margarine, softened
- 4 eggs
- 2 teaspoons vanilla extract
- 2 2/3 cups all-purpose flour
- 3/4 cup baking cocoa
- 1 tablespoon baking soda
- 1/2 teaspoon salt
- 1 1/3 cups sour cream
- 1 1/3 cups boiling water
Directions:
- Preheat oven to 350 degrees F.
- In a mixing bowl, cream brown sugar and margarine. Add eggs and beat well after each. Beat on medium speed until light and fluffy. Blend in vanilla.
- In a separate bowl, combine dry ingredients (flour, cocoa, baking soda and salt); mix well.
- Mix dry ingredients alternately with sour cream to creamed mixture. Mix on low just until combined.
- Stir in water until blended.
- Pour into three greased and floured 9-in. round baking pans for a cake, or into cupcake wrappers for cupcakes. Bake for 35 minutes (for cake), or 20 minutes (for cupcakes).
- Cool in pans for approximately 10 minutes then remove to wire racks to cool completely.
- Frost with butter cream icing, or your choice!