Chocolate Chocolate Cake

September 29, 2016

  • Prep: 10 mins
  • Cook: 50 mins
  • Yields: 12 servings



2 1/4 cups San Antonio River Mill Brand® Sopaipilla Mix

3/4 cup cocoa

2 cups sugar

1 tsp vanilla

1 cup milk

1 cup butter, softened

1/2 cup sour cream

2 eggs, large


1/4 tsp vanilla

1/4 cup evaporated milk

1/4 cup butter, melted

1 3/4 cup powdered sugar, sifted

3 tbsp cocoa



1Preheat oven to 350˚F. Oil and flour a 12 cup bundt pan.

2For cake; mix sugar, softened butter and vanilla in a mixing bowl; blend in cocoa, eggs, and sour cream.

3Add milk slowly while mixing at low speed; gradually add Sopaipilla Mix while continuing to mix until batter is smooth. Pour into prepared pan.

4Bake 45 to 50 minutes, or until toothpick inserted into center comes out clean. Remove from oven.

5Invert cake onto wire rack to cool immediately after removing from oven. Cool completely before frosting.

6Frost with chocolate frosting, or dust with powdered sugar.


1For chocolate frosting; mix butter, vanilla, and cocoa in a medium sauce pan; cook over medium heat to boiling, stirring constantly.

2Remove from heat; stir in powdered sugar. Blend thoroughly; stir in vanilla.


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