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If I had a good excuse to bake cakes every day, I think I would.

My family had a birthday party for my parents the other day, and I was asked to bake the cake. I immediately whipped out my Better Homes and Gardens cookbook and flipped to the cake section.

Spice cake? nah. German chocolate cake? My family isn’t too fond of coconut…  White? Boring, we’re more of a chocolate family.

Devil’s food cake?


oh yes.

And a Sour Cream Chocolate Frosting to top it off? Double yes.

I tabbed the page with a sticky note, eagerly awaiting Saturday afternoon when I could smell this slice of heaven rising in the oven.

Devil’s Food Cake


  • 2 1/4 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup shortening
  • 1 3/4 cups sugar
  • 1 tsp vanilla
  • 3 eggs
  • 1 1/3 cups cold water


1. Preheat oven to 350 degrees. Grease two 9 inch round pans, line the bottoms with parchment paper, and grease the parchment paper. Set aside.

2. Stir together flour, cocoa powder, baking soda, and salt. Set aside.

3. In a large mixing bowl beat shortening with an electric mixer on medium-high speed for 30 seconds. Add the sugar and vanilla; beat until well combined. Add the eggs, one at a time, beating well after each addition.

4. Add the flour mixture and the water alternately to beaten mixture, beating on low speed after each addition until combined. Pour evenly into greased pans.

5. Bake for 35-40 minutes or until a toothpick comes out clean in the center. Cool the cakes in the pans on a wire rack for 10 minutes. Remove from rack and cool completely on a wire rack before frosting.

Sour Cream Chocolate Frosting


  • 1 cup semisweet chocolate chips
  • 1/4 cup butter
  • 1/2 cup sour cream
  • 2 1/2 cups powdered sugar


1. In a medium saucepan or double boiler melt the chocolate and butter over low heat stirring frequently until butter and chocolate are melted. Cool for 5 minutes.

2. Stir in the sour cream to the chocolate, then gradually add the powdered sugar, beating with an electric mixer until the frosting is smooth and easy to spread.

3. Store the frosted cake in the refrigerator.

My Two Cents: I’ve found that you really cannot go wrong with cake recipes in the Better Homes and Gardens cookbook. They always rise to perfection, have just the right amount of moisture, and taste amazing. If you don’t have this cookbook, go out and buy it–it’s a great staple cookbook to have around.

This cake actually turned out bigger than I expected, which is a wonderful thing. I’ve made many a box cake in my day, and the height of this 9 inch cake compared to a box mix 9 inch cake was crazy. Look at that piece. Fat and wonderful.

The chocolate sour cream frosting was the perfect addition to this cake. I love pairing frostings with cakes and cupcakes, and I love making frostings that are beyond just powdered sugar and shortening/butter. Sour cream adds a distinct kick.

Also, I’d like to note that this cake was gone by the end of the night. :)