DAISY SOUR CREAM CAKE

Steps:

• Heat the oven to 350 degrees.
• Grease and flour 2 8-inch round baking pans; set aside.
• In a large mixer bowl add the vegetable oil, egg and 2 teaspoons vanilla extract.
• Beat at medium speed until well mixed (1 minute).
• Add the brown sugar and granulated sugar; continue beating until well mixed (1 minute).
• Add the melted chocolate, 1 cup of the flour, 2/3 cup of the cocoa powder, the baking soda and salt. Beat at low speed until mixed.
• Add 1/2 cup of the water; beat at low speed until mixed.
• Add the remaining 1 cup flour and 1/2 cup water; beat at low speed until mixed, scraping the sides of the bowl as necessary.
• Beat at medium speed for 2 minutes.
• Beat in 1 cup of the sour cream until mixed.
• Pour the batter evenly into the pans.
• Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
• Remove the cake pans from the oven and cool in the pans for 10 minutes.
• Remove the cakes from the pans; cool completely.
• Meanwhile, in a medium bowl, beat the butter at high speed until creamy (about 1 minute).
• Add 2/3 cup cocoa powder, 1 teaspoon vanilla and 1 cup powdered sugar.
• Beat the frosting at low speed until mixed.
• Add the remaining 2 cups powdered sugar, 1/4 cup sour cream and milk; beat at low speed until mixed, scraping the sides of the bowl as necessary.
• Beat at medium speed until smooth and creamy.
• Place one cake, rounded side down, on the serving plate.
• Spoon and spread 1 cup of the frosting over the cake.
• Place the second cake, rounded side up, over the frosting.
• Frost the sides and top of the cake with the remaining frosting.
• Garnish if desired.