- 3/4 c. vegetable oil
- 1 large egg
- 3 tsp. vanilla extract , divided usage
- 1 c. firmly packed brown sugar
- 1/2 c. sugar
- 2 oz. squares semi-sweet baking chocolate, melted
- 2 c. all-purpose flour
- 1 1/3 c. unsweetened cocoa powder, divided usage
- 1 Tbsp. baking soda
- 1/2 tsp. salt
- 1 c. warm water
- 1 1/4 c. Daisy Sour Cream, divided usage
- 1/2 c. softened butter
- 3 c. powdered sugar
- 1/4 c. 2% milk
Heat oven to 350 F. Grease and flour two 8" baking pans; set aside.
In large mixer bowl add vegetable oil, egg, and 2 tsp. vanilla extract. Beat at medium speed until well mixed (1 min.) Add brown sugar and granulated sugar; continue beating, scraping bowl often, until well mixed (1 min.) Add melted chocolate. Continue beating, scraping bowl often, until well mixed (1 min.)
In small bowl stir together flour, 2/3 c. unsweetened cocoa powder, baking soda, and salt. Add flour mixture to chocolate mixture alternately with water, beating well after each addition. Add 1 c. sour cream; mix well. Bake until wooden toothpick inserted in center of cakes comes out clean, (about 30 to 35 min.) Remove from oven; cool 10 min. Remove cakes from pans; cool completely.
Meanwhile, in medium bowl add butter; beat at high speed until creamy (1 to 2 min.) Add 2/3 c. cocoa powder and 1 tsp. vanilla; continue beating, scraping bowl often, until mixture is creamy (1 to 2 min.) Add powdered sugar, 1 c. at a time, beating well after each addition. Add milk and 1/4 c. sour cream; continue beating, scraping bowl often, until creamy (1 to 2 min.) Place one cake, flat side up, on bottom of plate. Place about 1 c. frosting in center of cake. Spread to about 1/2" from edge of cake. Place second cake, flat side up, on top of frosting. Frost the sides and top of cake with remaining frosting. Garnish if desired.