Ingredients
1-3/4 c. all-purpose flour
3/4 c. cocoa (Hershey’s dark or Ghiradelli cocoas are the ones I use)
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
1 tsp. Kosher salt
2 c. sugar
1/2 c. softened unsalted butter
2 large eggs at room temperature
2 tsp. vanilla
1 c. whole milk
1/2 c. sour cream
1 c. boiling water
Preparation
Preheat oven to 350 degrees F. Butter and flour the pan(s) for the cake. 8", 9", 13" or bundt cake pans may all be used with equally good results. Sift the flour, cocoa, baking powder, soda and salt together and set aside. Stir vanilla in milk and set aside. In a large mixing bowl place the sugar and softened butter. Beat on high speed with an electric mixer for 3-4 minutes. Add the eggs and beat at high speed with an electric mixture for 3-4 minutes. Add the flour and milk alternatly in three batches and combine well after each addition. Add the sour cream and stir well. Add the boiling water slowly at the end. The batter will be very thin. Bake for 35-45 minutes, depending on the style of pan(s) used. Lake cake(s) cool in pans for 30 minutes and remove. Frost with favorite frosting or dust with powdered sugar. Refrigerate cake after one day (if there is any left)!
