CLASSIC MAHOGANY SOUR CREAM CAKE

Classic Mahogany Sour Cream Cake image

Provided by @MakeItYours

Number Of Ingredients 13

3squares BAKER'S Unsweetened Chocolate
1/2cup water
1container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1-3/4cups cake flour
1-1/2tsp. CALUMET Baking Powder
1tsp. baking soda
1/2tsp. salt
2/3cup butter, softened
1cup granulated sugar
2/3cup firmly packed brown sugar
3 eggs
2tsp. vanilla
BAKER'S ONE BOWL Chocolate Frosting

Steps:

PREHEAT oven to 350°F. Grease and flour 2 (9-inch) round cake pans. Cover bottoms of pans with wax paper. Grease and flour wax paper; set aside. Microwave chocolate and water in medium microwaveable bowl on HIGH 1 to 2 min. or until chocolate is almost melted, stirring after each min. Stir until chocolate is completely melted; cool completely. Stir in sour cream.
MIX flour, baking powder, baking soda and salt; set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with the chocolate mixture, beating after each addition until well blended. Add vanilla; mix well. Pour evenly into prepared pans.
BAKE 35 to 40 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min.; remove from pans. Cool completely on wire racks. Fill and frost with BAKER'S® ONE BOWL Chocolate Frosting.