Ingredients

• 2 c. Gold Medal flour
• 2 c. sugar
• 1 c. water
• 3/4 c. dairy sour cream
• 1/4 c. shortening
• 1 1/4 tsp. baking soda
• 1 tsp. salt
• 1 tsp. vanilla
• 1/2 tsp. baking powder
• 2 eggs
• 4 oz. melted unsweetened chocolate (cool)
• Sour Cream Chocolate Frosting (below)

Directions

• 1. Bake oblong 40 to 45 minutes, layers 30 to 35 minutes or until top springs back when touched lightly with finger. Cool. Frost with Sour Cream Chocolate Frosting.
• 2. If using self-rising flour, reduce soda to 1/4 teaspoon; omit salt and baking powder.
• 3. Note: For cupcakes, pour batter into paper-lined muffin cups, filling each 1/2 full. Bake 20 to 25 minutes. Makes about 3 dozen cupcakes. Bundt: 50-55 minutes.
• 4. High Altitude (5000 feet); Heat oven to 375 degrees. Reduce sugar to 1 3/4 cups, soda to 1 teaspoon and baking powder to 1/4 teaspoon. If using 8 inch round pans, bake 25 to 30 minutes.
• 5. Cool 15 minutes in pans; remove.
• 6. Substitution: 1 square (ounce) unsweetened chocolate = 3 tablespoons unsweetened cocoa powder + 1 tablespoons butter (12 tablespoons cocoa + 4 tablespoons butter) 3/4 cup cocoa.
• 7. Delicious and super moist!
• 8. Heat oven to 350 degrees. Grease and flour oblong pan, 13x9x2 inches, or two 9 inch or three 8 inch round layer pans. Measure all ingredients except frosting into large mixer bowl. Mix 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes high speed, scraping bowl occasionally. Pour into pan(s).

Photos