Rosie's famous chocolate sour-cream cake layers from Rosie's Bakery All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book by Judy Rosenberg and Nan S. Levinson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • friendlytoast on May 13, 2026

    I don’t like chocolate cake (I know, weird). But a coworker once bought me this chocolate cake for my birthday from Rosie’s. I ate a piece of course—it was thoughtful of her to get it for me. To my surprise, I really liked it! Years later, I was randomly gifted this cookbook and this has been my go to chocolate cake recipe ever since.

  • jdub1371 on October 22, 2024

    This cake has such a nice texture - moist but light. I find it a little too sweet and the chocolate flavor is a bit flat. I think working in some cocoa would remedy both problems. Worth tinkering with as it is otherwise a great cake. My favorite way to frost chocolate cake is with Ermine Frosting and lots of coconut. Mounds cake!

  • jenburkholder on August 02, 2020

    Excellent cake.

  • Bloominanglophile on October 05, 2013

    My notes from 2007 say, "Good, easy, moist".

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