DAISY SOUR CREAM CAKE
Make and share this Daisy Sour Cream Cake recipe from Food.com.
Provided by lolablitz
Categories Dessert
Time 2h30m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oven to 350 degrees.
- Grease and flour 2 8-inch round baking pans; set aside.
- In a large mixer bowl add the vegetable oil, egg and 2 teaspoons vanilla extract.
- Beat at medium speed until well mixed (1 minute).
- Add the brown sugar and granulated sugar; continue beating until well mixed (1 minute).
- Add the melted chocolate, 1 cup of the flour, 2/3 cup of the cocoa powder, the baking soda and salt. Beat at low speed until mixed.
- Add 1/2 cup of the water; beat at low speed until mixed.
- Add the remaining 1 cup flour and 1/2 cup water; beat at low speed until mixed, scraping the sides of the bowl as necessary.
- Beat at medium speed for 2 minutes.
- Beat in 1 cup of the sour cream until mixed.
- Pour the batter evenly into the pans.
- Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cake pans from the oven and cool in the pans for 10 minutes.
- Remove the cakes from the pans; cool completely.
- Meanwhile, in a medium bowl, beat the butter at high speed until creamy (about 1 minute).
- Add 2/3 cup cocoa powder, 1 teaspoon vanilla and 1 cup powdered sugar.
- Beat the frosting at low speed until mixed.
- Add the remaining 2 cups powdered sugar, 1/4 cup sour cream and milk; beat at low speed until mixed, scraping the sides of the bowl as necessary.
- Beat at medium speed until smooth and creamy.
- Place one cake, rounded side down, on the serving plate.
- Spoon and spread 1 cup of the frosting over the cake.
- Place the second cake, rounded side up, over the frosting.
- Frost the sides and top of the cake with the remaining frosting.
- Garnish if desired.
Nutrition Facts : Calories 585, Fat 29.4, SaturatedFat 11.2, Cholesterol 48.7, Sodium 514.5, Carbohydrate 81.8, Fiber 4, Sugar 59.5, Protein 5.5
SOUR CREAM CHOCOLATE CAKE
Impressive to look at but easy to make, this cake is a good old-fashioned "Sunday supper" dessert that melts in your mouth. -Marsha Lawson, Pflugerville, Texas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Dissolve cocoa in boiling water; cool. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture alternately with sour cream, beating well after each addition. Add cocoa mixture and mix well. , Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a microwave, melt chocolate chips and butter; stir until smooth. Cool for 5 minutes. Transfer to a large bowl. Beat in sour cream and vanilla. Add confectioners' sugar; beat until light and fluffy. Spread between layers and over top and sides of cake. If desired, decorate with sprinkles. Store in the refrigerator.
Nutrition Facts : Calories 692 calories, Fat 30g fat (18g saturated fat), Cholesterol 119mg cholesterol, Sodium 451mg sodium, Carbohydrate 102g carbohydrate (75g sugars, Fiber 3g fiber), Protein 7g protein.
DAISY BRAND SOUR CREAM CHOCOLATE CAKE
This chocolate layer cake with chocolate frosting is extra rich and moist from a generous addition of sour cream!
Provided by Allrecipes Member
Time 2h
Yield 12
Number Of Ingredients 15
Steps:
- Heat the oven to 350 degrees F. Grease and flour two 8-inch baking pans; set aside.
- In a large mixer bowl add vegetable oil, egg, and 2 teaspoons vanilla extract. Beat at medium speed until well mixed (1 minute). Add brown sugar and granulated sugar; continue beating, scraping bowl often, until well mixed (1 minute). Add the melted chocolate. Continue beating, scraping bowl often, until well mixed (1 minute).
- In small bowl stir together flour, 2/3 cup unsweetened cocoa powder, baking soda, and salt. Add the flour mixture to chocolate mixture alternately with water, beating well after each addition. Add 1 cup sour cream; mix well. Pour into prepared pans and bake until a wooden toothpick inserted in center of cakes comes out clean (about 30 to 35 minutes). Remove cakes from the oven; cool 10 minutes. Remove the cakes from the pans; cool completely.
- Meanwhile, in medium bowl add 1/2 cup softened butter; beat at high speed until creamy (1 to 2 minutes). Add 2/3 cup cocoa powder and 1 teaspoon vanilla; continue beating, scraping bowl often, until mixture is creamy (1 to 2 minutes). Add the powdered sugar, 1 cup at a time, beating well after each addition. Add the milk and 1/4 cup sour cream; continue beating, scraping bowl often, until creamy (1 to 2 minutes).
- Place one cake, flat side up, on the bottom of a serving plate. Place about 1 cup frosting in the center of the cake. Spread to about 1/2-inch from the edge of the cake. Place the second cake, flat side up, on top of the frosted first layer. Frost the sides and top of cake with remaining frosting. Garnish if desired.
Nutrition Facts : Calories 587.9 calories, Carbohydrate 81.1 g, Cholesterol 52 mg, Fat 28.9 g, Fiber 4.1 g, Protein 5.9 g, SaturatedFat 11.2 g, Sodium 473.3 mg, Sugar 58.5 g
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