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Ever So Moist Chocolate Cake

BarbBarb Campbell
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  • Cake:
  • 1 package Devil’s food cake mix with pudding
  • 1 cup sour cream
  • 3/4 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 tsp vanilla extract
  • Chocolate Sour Cream Frosting:
  • 1 stick butter
  • 2/3 cup cocoa
  • 3 cups confectioner’s sugar sifted
  • 1/3 cup sour cream
  • 1 tsp vanilla extract
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  • 1

    Preheat oven to 350 degrees.

  • 2

    Grease 2 round cake pans and dust with flour. Place cake mix, sour cream, water, oil, eggs and vanilla in a large mixing bowl. Blend with electric mixer on low speed for 1 minute. Increase speed to medium and beat for 2 additional minutes.

  • 3

    Divide batter evenly between the two pans and place side by side on middle rack in the oven for 28-32 minutes. Remove from oven and place on a wire rack to cool for 10 minutes. Remove from pans and cool completely on wire rack (30 minutes) before frosting.

  • 4


  • 5

    Melt butter and cocoa. Add confectioner’s sugar alternating with sour cream. Blend with mixer on low. Add vanilla and beat until light and fluffy.

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