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Baking Whims has been sad lately because I am busy updating Cooking Whims.

However, I do manage to sneak in a baked good every now and then. Most recently, I baked a fabulous sour cream chocolate cake with my friend (who just moved 20 minutes away from  me–which I’m so psyched about!) :) We decided to put together this cake, stick it in the oven, do a 30 minute workout with our friend Jillian Michaels, then reward ourselves with a large piece of the cake at the end. What? At least we’re not just baking the cake and eating it…we make up for our lost calories ;)

Ingredients (Note: I found this recipe at cdkitchen.com)

  • 1 3/4 cup flour
  • 1 3/4 cup sugar
  • 3/4 cocoa powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2/3 cup butter, softened
  • 2 cups sour cream
  • 2 large eggs
  • 1 tsp vanilla

For the Frosting: We made a buttercream frosting that my friend is crazy about, but since I don’t have that recipe with me, I’ll give you the one from the website. I think the one from the website would be equally delicious.

  • 3 tbsp butter
  • 1/3 cup cocoa powder
  • 1 1/2 cup confectioners sugar
  • 2 tbsp milk
  • 1/2 tsp vanilla


1. Preheat the oven to 350 degrees. Grease and flour a 13 X 9  baking pan.

2. In a large mixer bowl, combine the flour, sugar, cocoa, baking soda and salt, blending well. Blend in the butter, sour cream, eggs and vanilla. Beat for 3 minutes on medium speed. Pour the batter into the prepared pan and bake for 40 to 45 minutes or until a wooden pick, inserted in the center, comes out clean. Cool in the pan on a wire rack.

3. When cool, frost with the frosting.

4. FROSTING: In a small saucepan over low heat, melt the butter. Add the cocoa and cook, stirring constantly, until the mixture begins to boil. Pour the mixture into a small mixer bowl and allow to cool completely. Add the confectioners’ sugar to the cocoa mixture alternately with the milk then beating to a spreading consistency. Blend in the vanilla.

This cake was sinfully good. It was very very thick and very rich–almost thick enough to be a brownie, but it had the soft and moist texture of a cake. I’m ashamed to admit that I ate a half a piece for breakfast the next morning. Luckily though, I only took two pieces home with me and the rest was sent away…