Sour Cream Chocolate Cake

When I was a child my mother got a quart of cream every week, from a farmer.  My father enjoyed it on cereal all week, and it was often used for whipped cream on a dessert for Sunday.  Sometimes we made home made ice cream with it.  And of course the best thing to make with the cream was kuchen!  But occasionally the cream would become sour, and then we would dig out the recipe for sour cream chocolate cake.  Back then I do not remember seeing sour cream in the store as we see it today.  Or maybe my mom just never bought any, as we always had cream in the fridge.

Sour Cream Chocolate Cake

3 eggs, beaten well
2 cups sugar
1 cup sour cream
2 cups flour
1 tsp soda
1/2 tsp salt
2 oz unsweetened chocolate, melted and cooled
2/3 cup cold water, can use cold coffee or a mix of water and coffee

Preheat oven to 350 degrees.  Generously grease and flour a 9 x 13 in cake pan.  Set aside.

Beat eggs and sugar.  Add sour cream and melted chocolate. Mix flour, soda and salt together and add to the mixture.  Stir in the water/coffee.

Pour batter into prepared pan.  Bake 40 minutes or until top of the cake springs back when lightly touched.

Chocolate Frosting for Cake

6 tablespoons butter
6 tablespoons milk
1 1/2 cups granulated sugar
1 cup semisweet or bittersweet chocolate chips

Combine butter, milk and sugar in a medium saucepan.  Bring mixture to a boil over medium heat; cook for 1 minute.  Remove from heat.  Add chocolate chips; stir until well blended.  Cool slightly; beat until mixture thickens to a spreading consistency.  Frost cake.