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Chocolate Chocolate Cake

Yields12 ServingsPrep Time10 minsCook Time50 minsTotal Time1 hr

Cake
 2 ¼ cups - San Antonio River Mill Brand® Sopaipilla Mix
 ¾ cup - cocoa
 2 cups - sugar
 1 tsp - vanilla
 1 cup - milk
 1 cup - butter, softened
 ½ cup - sour cream
 2 each - eggs, large
Chocolate Frosting
 ¼ tsp - vanilla
 ¼ cup - evaporated milk
 ¼ cup - butter, melted
 1 ¾ cups - powdered sugar, sifted
 3 tbsp - cocoa
Cake
1

Preheat oven to 350˚F. Oil and flour a 12 cup bundt pan.

2

For cake; mix sugar, softened butter and vanilla in a mixing bowl; blend in cocoa, eggs, and sour cream.

3

Add milk slowly while mixing at low speed; gradually add Sopaipilla Mix while continuing to mix until batter is smooth. Pour into prepared pan.

4

Bake 45 to 50 minutes, or until toothpick inserted into center comes out clean. Remove from oven.

5

Invert cake onto wire rack to cool immediately after removing from oven. Cool completely before frosting.

6

Frost with chocolate frosting, or dust with powdered sugar.

Frosting
7

For chocolate frosting; mix butter, vanilla, and cocoa in a medium sauce pan; cook over medium heat to boiling, stirring constantly.

8

Remove from heat; stir in powdered sugar. Blend thoroughly; stir in vanilla.

Nutrition Facts

Servings 12