| | Directions |
- Heat the oven to 350 degrees F. Grease and flour two 8-inch baking pans; set aside.
- In a large mixer bowl add vegetable oil, egg, and 2 teaspoons vanilla extract. Beat at medium speed until well mixed (1 minute).
- Add brown sugar and granulated sugar; continue beating, scraping bowl often, until well mixed (1 minute).
- Add the melted chocolate. Continue beating, scraping bowl often, until well mixed (1 minute).
- In small bowl stir together flour, 2/3 cup unsweetened cocoa powder, baking soda, and salt. Add the flour mixture to chocolate mixture alternately with water, beating well after each addition.
- Add 1 cup sour cream; mix well. Pour into prepared pans and bake until a wooden toothpick inserted in center of cakes comes out clean (about 30 to 35 minutes).
- Remove cakes from the oven; cool 10 minutes. Remove the cakes from the pans; cool completely.
- Meanwhile, in medium bowl add 1/2 cup softened butter; beat at high speed until creamy (1 to 2 minutes).
- Add 2/3 cup cocoa powder and 1 teaspoon vanilla; continue beating, scraping bowl often, until mixture is creamy (1 to 2 minutes).
- Add the powdered sugar, 1 cup at a time, beating well after each addition. Add the milk and 1/4 cup sour cream; continue beating, scraping bowl often, until creamy (1 to 2 minutes).
- Place one cake, flat side up, on the bottom of a serving plate. Place about 1 cup frosting in the center of the cake. Spread to about 1/2-inch from the edge of the cake.
- Place the second cake, flat side up, on top of the frosted first layer. Frost the sides and top of cake with remaining frosting. Garnish if desired.
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Cook Time: 30 minutes
Container: two 8-inch baking pans
|  | | Ingredients | | - | | 1/2 cup butter, softened |
| - | | 3 cups powdered sugar |
| - | | 1/4 cup milk |
| - | | 3/4 cup vegetable oil |
| - | | 1 large egg |
| - | | 3 teaspoons vanilla extract, divided |
| - | | 1 cup brown sugar, firmly packed |
| - | | 1/2 cup white sugar |
| - | | 2 squares semi-sweet baking chocolate (1 oz. each), melted |
| - | | 2 cups all-purpose flour |
| - | | 1 1/3 cups unsweetened cocoa, divided |
| - | | 1 tablespoon baking soda |
| - | | 1/2 teaspoon salt |
| - | | 1 cup warm water |
| - | | 1 1/4 cups Daisy Brand Sour Cream, divided |
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