My mom has been making this cake for nearly her whole life. And I believe my grandma was making it before then. Needless to say, it's a family favorite and when we're together it rarely stays in the pan more than 2 days. Even when we're not all together! Call us weird, but we like to have a piece in a bowl with milk. Personally, I only do that with this cake. Why? Good question. Habit? Genetics? Of course, in the interest of graciousness, I will still eat it if there is no milk available. Vanilla ice cream is always a good substitute.
Lest I bore you further...
Preheat oven to 350 degrees
(if you're not using a metal pan, reduce 25 degrees)
My experience is to bake 30 minutes in metal pan, 40 in glass.
Grease a 9 x 13 pan
Combine in mixing bowl:
2 c. flour
2 c. white sugar
1/2 c. cocoa powder
2 t. baking soda
1/2 t. salt
Combine the wet ingredients:
1 c. sour cream (light sour cream works too)
2 eggs
2 t. vanilla
Measure and reserve:
1 c. hot water
Make a "well" in the dry ingredients then add wet ingredients and the hot water. Mix with an electric hand mixer just until completely blended. Bake 30 to 40 minutes, depending on pan. Spread on the frosting when the cake is completely cooled. Serve, devour, and try to share.
I've also made this cake in two 8" round pans. You'll have to adjust the baking times accordingly.
Icing/Frosting for whole cake: (or buy ready made)
2 1/2 c. powdered sugar (sift out any lumps)
1/4 c. cocoa powder
3 T. butter, very soft, almost melted
1/2 t. vanilla
1/4 c. milk
Combine the first 4 ingredients, then pour in some of the milk and continue stirring the icing. If needed, add more milk, but just enough to keep the icing firm, but still spreadable.
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