No family celebration would be complete without Mrs. McLaughlin's Sour Cream Chocolate Cake. We even used it as our wedding cake as part of our dessert table.
MRS. MCLAUGHLIN'S SOUR CREAM CHOCOLATE CAKE
1 1/2 cup Flour
1 1/4 cup Sugar
1/2 cup Cocoa
3/4 teaspoon Salt
1 1/4 teaspoon Baking Soda
2/3 cup (150 g) Shortening
1 cup Sour Cream (separate into 2/3 cup & 1/3 cup)
1 teaspoon Vanilla
3 cup (330 g) Confectioners' Sugar, sifted
1/3 cup (75 g) Butter, cold
3 tablespoons Milk
1 1/2 teaspoon Vanilla
Pre heat oven to 350 F (Fan: 150 C).
Grease and flour a small size tube pan.
Sift together into a bowl the flour, sugar, cocoa, salt, and baking soda.
In a stand mixer, cream shortening, 2/3 cup sour cream, and vanilla. Then add in the dry ingredients.
Beat for ~2 minutes until all incorporated, do not over beat (Mom note: if you over beat - which I have - it produces a big air bubble when rising)
Add 1/3 c sour cream and 2 eggs and beat for ~2 minutes or until smooth.
Pour into the greased and floured pan and bake for 55 minutes or until you can stick a knife in and it comes out clean.
Cool until you can handle the pan with your hands, remove from pan, and transfer to a cooling rack.
Let the cake cool completely before frosting.
To make the frosting, sift the confectioners' sugar into a bowl.
Cream the butter in a stand mixer, add the sifted confectioners' sugar, milk, and vanilla.
Beat on medium until combined.
Evenly spread the frosting on the cake, including the inside of the ring.
Let set for at least 4 hours before serving.
[Photo Credit: Leise Jones Photography]