The Best Chocolate Cake Ever

Remember the Bundt Cake scene from My Big Fat Greek Wedding?
Here is a clip, in case you enjoy watching it as many times as I have.
It just never loses it’s humor for me, and instantly reminded me of how
I felt once I realized I could make an egg-less cake.
What is it? A cake with no eggs?
In ANY shape desired…
Even a bundt if you are feeling like living dangerously…

Ok, I went the easy route and make this one in a 13″ x 9″ pan,
it could also be make in a larger sheet pan too.

The Best Chocolate Cake Ever
makes one 13″ x 9″ cake

In a large mixing bowl combine and set aside:
2 cups of regular or gluten free flour
1 teaspoon of baking soda
2 cups of sugar
pinch of salt

In a saucepan, combine the following and bring to a low boil:
1 cup of butter
1/4 cup of baking cocoa
1 cup of water

Remove from heat, and add:
1/2 cup of sour cream
and add to the flour mixture.
Spread cake batter into a greased baking dish,
and bake at 350* for approximately 30 minutes depending
on your oven.

Cool and frost with the following frosting, top with chopped walnuts
3 cups of powdered sugar
5 Tablespoons of milk
1 teaspoon of vanilla extract
1/4 cup of room temperature butter
6 Tablespoons of baking cocoa

Blend well with hand mixer till smooth and frost cooled cake, topping
with chopped walnuts or pecans.

You can even put a flower pot in the center,
Opa!

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