Chocolate Sour Cream Snack Cake

• 1 + 1/2 cups all-purpose flour
• 1 + 1/2 cups sugar
• 1/2 cup unsweetened cocoa*
• 1 + 1/4 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup shortening or butter, softened
• 1 cup milk
• 1/2 cup sour cream (regular or light, not non-fat)
• 2 eggs
• 1 teaspoon vanilla extract
• frosting:
• 4 tablespoons butter, at room temperature
• 1/3 cup sour cream (not non-fat)
• 1/2 teaspoon vanilla extract
• 1/2 cup unsweetened cocoa, sifted
• 4 cups confectioners’ sugar, plus more if needed

1. Preheat oven to 350 degrees F. Butter and flour a 9x13x2 inch baking pan.
2. In a large mixing bowl sift flour, sugar, cocoa, baking soda and salt together. Add shortening, milk and sour cream; beat on medium speed 2 minutes, occasionally scraping down sides of bowl. Add eggs and vanilla; beat 2 more minute.
3. Pour batter into prepared pan; bake 35 to 40 minutes or until a toothpick comes out clean from center. Cool on wire racks 15-20 minutes, turn out and cool completely. Frost with Chocolate Sour Cream Frosting.
4. To make frosting: in a large mixing bowl cream butter and sour cream together until fluffy on medium speed, beat in vanilla and cocoa powder, add one cup of confectioners’ sugar at a time until you reach a nice, thick consistency, continue to beat on medium speed until fluffy 3-4 minutes. Spread evenly over top of cake.