Prep Time 25m
Cook Time 35m
Ready Time 120m
Yield 12 servings

  • Pillsbury™ Baking Spray with Flour
  • 2/3 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 2/3 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 2/3 cups sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 1/3 cups buttermilk
  • 2 cups Pillsbury BEST™ All Purpose Flour
  • 2/3 cup unsweetened cocoa powder, preferably Dutch process
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups (12 oz. pkg.) semi-sweet chocolate chips
  • 3/4 cup sour cream
  • 1 cup powdered sugar
Preparation Directions
  • Step 1Heat oven to 350ºF. Spray a 13 x 9 x 2-inch pan or two 9-inch round cake pans with flour no-stick spray.
  • Step 2Beat shortening, sugar, eggs and vanilla in large bowl until light and fluffy. Add buttermilk, flour, cocoa, baking soda, baking powder and salt. Beat until blended, scraping bowl frequently. Beat at medium speed 2 minutes, scraping bowl occasionally. Pour into prepared pan(s).
  • Step 3Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
  • Step 4For 9-inch round pans: COOL on wire rack 15 minutes; remove from pans to cool completely. Frost with Chocolate Sour Cream Frosting.
  • Step 5For 13 x 9 x 2-inch pan: COOL on wire rack 15 minutes; remove from pan to cool completely or cool completely in pan. Frost with Chocolate Sour Cream Frosting.
  • Step 1Melt chocolate in microwave safe glass bowl on MEDIUM (50% power) 2 minutes or until melted; stir until smooth. Whisk in sour cream and powdered sugar. Frost cooled cake. Refrigerate cake until ready to serve.
  • TipNote: Frosting will not harden.
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