This recipe, originally made in 1952, has been perfected over the years. We think you’ll agree that this version is the moistest, richest, “chocolatiest” cake ever. And, of the many ways to frost it, we vote for our classic Chocolate-Sour Cream Frosting.
You might need to buy:
- * 3 eggs
- * 2 cups all-purpose flour
- * 3/4 cup unsweetened cocoa powder
- * 1 teaspoon baking soda
- * 3/4 teaspoon baking powder
- * 1/2 teaspoon salt
- * 2 cups sugar
- * 2 teaspoons vanilla
- * 1-1/2 cups milk