Chocolate Sour Cream Cake

• 2 cups Granulated Sugar
• 2 cups Flour
• 1 cup Water
• 3/4 cups Full-fat Sour Cream
• 1/4 cups Shortening
• 1 teaspoon Salt
• 1 teaspoon Vanilla Extract
• 1/2 teaspoons Baking Powder
• 1-1/4 teaspoon Baking Soda
• 2 whole Eggs
• 4 Tablespoons Unsweetened Cocoa Powder

1. Preheat oven to 350 degrees F.
2. Prepare a 13"x9" cake pan by spraying it with Pam and dusting flour along the inside. Or don't. Sometimes I just dump the batter right in and it comes out fine, especially if you have a good quality nonstick cake pan.
3. Combine all ingredients in a large mixing bowl and mix on medium speed until combined, about 30 to 40 strokes.
4. Pour batter into cake pan.
5. Drop the cake pan on the counter three or four times to make any air bubbles rise to the top.
6. Bake for 35 minutes at 350 degrees. Top with my chocolate sour cream icing.

sugar, flour, water, ube, ubc, salt, vanilla, baking powder, baking soda, eggs, cocoa

Taken from tastykitchen.com/recipes/desserts/chocolate-sour-cream-cake/ (may not work)