Chocolate Fudge Cake

Ingredients

• ½ cups vegetable oil
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 3 large eggs
• ½ cups sour cream
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• ¾ cups unsweetened cocoa powder
• 1 ½ teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup water, warm

Instructions

1. Preheat oven to 350 F. Grease and flour 2 9-inch round cake pans.** Set aside.

2. In a large bowl, whisk the oil and sugars together until combined. It will look like wet sand.

3. Whisk in the eggs one at a time.

4. Add the sour cream and vanilla, and whisk until combined.

5. Add flour, cocoa powder, baking soda, baking powder and salt, and stir until just combined. Batter will be thick.

6. Stir in the warm water just until combined.

7. Divide the batter evenly between the prepared pans.

8. Bake for 25-35 minutes, or until a toothpick inserted into the center of the cakes comes out with a few fudgy crumbs attached.

9. Place the pans on a wire cooling rack and let cool for 20 minutes.

10. Run a thin knife around the edge of each cake to loosen it from the pan, and then invert the cakes onto the rack. I like to lightly spray the cooling rack with nonstick spray to keep the cake from sticking.

11. Let cool completely before frosting.