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Chocolate Chocolate Cake

Yields12 ServingsPrep Time20 minsCook Time50 minsTotal Time1 hr 30 mins

Cake
 1 cup Unsalted butter, room temperature
 2 cups Sugar
 1 tsp Vanilla
 2 Eggs, large
 ½ cup Sour Cream
 ¾ cup Cocoa
 1 cup Milk
 2 ¼ cups San Antonio River Mill Brand® Sopaipilla Mix
Frosting
 ¼ cup Unsalted butter, room temperature
 ¼ cup Evaporated milk
 3 tbsp Cocoa
 1 ¾ cups Powdered sugar, sifted
 ¼ tsp Vanilla
1

PREHEAT oven to 350 °F.

2

GREASE and flour a 10-cup Bundt pan.

Cake:
3

CREAM butter, sugar and vanilla.

4

MIX eggs, sour cream and cocoa; add milk slowly, mixing at low speed.

5

ADD Sopaipilla Mix, slowly, until well moistened and batter is smooth.

6

POUR batter into prepared pan.

7

BAKE 45-50 minutes or until toothpick comes out clean.

8

Immediately invert cake onto wire rack; allow to cool completely before frosting.

Frosting:
9

MIX butter, milk and cocoa in a medium sauce pan; cook over medium low heat until boiling, stirring constantly.

10

REMOVE from heat; sift in powdered sugar, blend well. ADD vanilla, stir until smooth.

11

COOL to room temperature before frosting cake.

Nutrition Facts

Serving Size 1 slice

Servings 12

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