Dark Moist Chocolate Cake

Note: If you do not have sour milk you can make it. Measure 2 tablespoons of vinegar into a 4-cup measure and add milk to the 2-cup line. Let it sit for a few minutes before using.

Preheat oven to 350 F.

In a large bowl or in the bowl of a stand mixer, sift or stir together the flour, sugar and cocoa.

Put the sour milk into a small bowl or measuring cup. Add the baking soda and stir to dissolve it in the sour milk. Add this into the dry ingredients. Add the beaten eggs into the flour mixture and mix. Add the butter and vanilla and mix well.

Pour into a greased and floured 9×13 pan (for a high cake) or 13×18 pan (for a sheet cake). Bake for 30 minutes. Remove from oven and set on a wire rack. Cool for 5-10 minutes, then pour icing over top.

To make the icing, melt the butter in a medium saucepan over medium low heat. Then stir in the cocoa powder until smooth. Remove from heat and stir in the milk and vanilla. Beat in icing sugar until it is the consistency of a thick glaze. Pour and spread over the warm cake.