This chocolate cake recipe is so moist because of the secret ingredient! The sour cream makes this cake refrigerate well, up to two days before the birthday – without drying. Each time that I have made this rich concoction, guests are always leaving the party with seconds. Here is the recipe:

2 cups flour
2/3 cup cocoa
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
3 eggs
1 2/3 cups sugar
1 teaspoon vanilla
1 cup sour cream
1 1/3 cups water

Preheat oven to 350 degrees and mix all dry ingredients in one bowl. Next, beat eggs with vanilla, sour cream and water until fluffy. Alternate the wet and dry ingredients and mix well. This recipe makes 2-9" round pans, or one flat sheet.

This recipe is best made separate if you require more than two layers, as it does not double well. The cake cooks to be a moist concoction which can be iced, and even cut and carved to create a specific shape. The recipe takes icing very well and compliments a rich chocolate icing with ease.