GLAZED SOUR CREAM-CHOCOLATE CAKE
Replace water with sour cream in your box mix to make a tasty Glazed Sour Cream-Chocolate Cake! You'll love this tender, moist sour cream-chocolate cake.
Provided by My Food and Family
Categories Recipes
Time 2h10m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Spray 2 (9-inch) round pans with cooking spray; cover bottoms with waxed paper. Prepare cake batter as directed on package, substituting 1 cup sour cream for all the water. Stir in 2 Tbsp. coffee granules; pour into prepared pans. Bake as directed on package. Cool in pans 10 min.; remove from pans to wire racks. Immediately remove waxed paper. Cool cakes completely.
- Dissolve remaining coffee granules in hot water. Melt dipping chocolate as directed on tub. Stir in butter, coffee and remaining sour cream until blended; pour 1/3 cup into medium bowl. Whisk in COOL WHIP.
- Stack cake layers on plate, spreading COOL WHIP mixture between layers. Pour remaining warm glaze over cake, allowing excess to drip down side. Top with berries. Refrigerate 30 min. or until glaze is firm.
Nutrition Facts : Calories 310, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 50 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
CHOCOLATE GLAZED CHOCOLATE CAKE
Thank goodness it isn't a dream! Chocolate in four forms, including Betty Crocker® cake mix, makes this dessert extra chocolaty-and extra delicious.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h35m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
- In large bowl, mix cake mix, chocolate milk, butter, eggs, sour cream and dry pudding mix with spoon until well blended (batter will be very thick). Stir in chocolate chips. Spoon into pan.
- Bake 56 to 64 minutes or until top springs back when touched lightly in center. Cool 10 minutes in pan. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 2 hours.
- In 1-quart saucepan, heat glaze ingredients over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth. Drizzle over cake. Store loosely covered.
Nutrition Facts : Calories 400, Carbohydrate 50 g, Cholesterol 65 mg, Fat 4, Fiber 2 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 34 g, TransFat 0 g
GLAZED CHOCOLATE-SOUR CREAM CAKE
Make and share this Glazed Chocolate-Sour Cream Cake recipe from Food.com.
Provided by southern chef in lo
Categories Dessert
Time 1h5m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Grease and flour 2 (9-inch) round cake pans.
- Line bottoms of pans with wax paper.
- Prepare cake mix as directed on package, substituting 1 cup of the sour cream for all of the water.
- Stir in 2 tablespoons of the instant coffee.
- Spread batter into prepared pans.
- Bake as directed on package.
- Cool 10 min.; remove from pans.
- Immediately remove wax paper.
- Cool completely on wire racks.
- Dissolve remaining 1 tablespoons instant coffee in water.
- Melt dipping chocolate as directed on container.
- Stir in butter, dissolved instant coffee and remaining 2 tablespoons sour cream; mix until well blended.
- Place 1/3 cup of the chocolate mixture in medium bowl; gently stir in whipped topping.
- Place 1 cake layer on serving plate.
- Spread with whipped topping mixture.
- Top with second cake layer.
- Pour remaining warm chocolate glaze mixture over top of filled cake, allowing it to drip over sides.
- Pile berries on top of cake.
- Refrigerate 30 minute or until chocolate glaze is set.
- Store leftover cake in refrigerator.
Nutrition Facts : Calories 357, Fat 23.8, SaturatedFat 8.5, Cholesterol 76.3, Sodium 407.4, Carbohydrate 34.5, Fiber 1.9, Sugar 18.2, Protein 5
GLAZED SOUR CREAM GEM CAKES
Gem Cakes are mini sour cream cakes dressed up in colorful glaze. Thanks to the addition of sweet rice flour and sour cream, they have a uniquely plush texture.
Provided by Joy Cho
Categories Butter Egg Sour Cream Milk/Cream Bake Tree Nut Free Soy Free Dessert Cake Easter
Yield 20 mini (2") Bundt cakes or 12 muffin-size cakes
Number Of Ingredients 14
Steps:
- Place a rack in center of oven; preheat to 325°. Lightly coat 20 molds of 2 brownie Bundt pans or the cups of a standard 12-cup muffin pan or 2 standard 6-cup muffin pans with nonstick spray; lightly dust with flour, tapping out excess. Whisk rice flour, baking powder, baking soda, kosher salt, and ½ cup (scant; 60 g) all-purpose flour in a medium bowl to combine.
- Beat butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed just until smooth. Add granulated sugar and beat until pale and creamy, about 3 minutes. Scrape down sides of bowl with a rubber spatula. With motor running, add eggs one at a time, beating to incorporate and scraping down sides of bowl after each addition. Add vanilla and beat just to combine. (Mixture may look slightly curdled at this point, but don't worry, it will come together in the end.)
- Using a fine-mesh sieve, sift in half of dry ingredients and beat on low speed just until a few dry patches remain. Scrape down sides of bowl and add sour cream and milk; beat just until incorporated. Sift in remaining dry ingredients and beat until combined (be careful not to overmix).
- Carefully divide batter among prepared pans (about 2 Tbsp. per mold for Bundt pans or about 3 Tbsp. per cup for muffin pan). Bake, rotating pans halfway through, until a tester inserted into the center of a cake comes out clean, 14-16 minutes for Bundts, 17-20 minutes for muffins. Let cakes cool in pan 10 minutes, then gently loosen cakes with a small offset spatula and turn out onto wire racks; let cool completely.
- Dip tops of cakes in glaze of choice; set back on racks, letting excess glaze drip down sides (for easy cleanup, lay a sheet of parchment paper underneath racks to catch any drips). If you want a more vibrant look, double-glaze cakes. Sprinkle cakes with toppings as desired (e.g., a pinch of sea salt on Milk Tea Glaze, coconut or sesame seeds on Matcha Glaze, and lemon zest on Strawberry Jam Glaze). Do ahead: Like doughnuts, gem cakes are best enjoyed the day they are baked but can be made 2 days ahead. Store airtight at room temperature.
CHOCOLATE SOUR CREAM ZUCCHINI CAKE WITH CHOCOLATE GLAZE
This is one heck of a cake on so many levels. For starters, nobody is ever going to guess there's zucchini in here, because it virtually disappears in the baking-there's not even a hint of vegetable flavor or nubbiness that you might expect from grated zucchini. What you will notice is what a moist cake this is, maybe the moistest chocolate cake you've ever had.
Provided by Ken Haedrich
Categories Dessert Cake Chocolate Zucchini Summer Small Plates Kid-Friendly Birthday
Yield 16 servings
Number Of Ingredients 14
Steps:
- Put the grated zucchini in a colander placed over a large bowl. Salt it lightly, tossing gently to mix. Set aside for 30 minutes to drain.
- Preheat the oven to 325°F (170°C). Butter a 9x9-inch cake pan.
- Sift the flour, cocoa powder, baking soda, baking powder, and 3/4 teaspoon salt into a bowl.
- Combine the sugar, butter, oil, eggs, and vanilla in another large bowl. Using an electric mixer (handheld is fine), beat the ingredients on medium-high speed for 2 minutes, until well blended. Add one-third of the dry mixture to the liquid and blend it in on low speed. Beat in half of the sour cream, followed by another third of the dry mixture, the rest of the sour cream, and the remaining dry mixture. The batter will start to get heavier late in the mixing, and you may want to do the last bit of mixing with a wooden spoon or rubber spatula.
- Lift the zucchini out of the colander and give it a gentle squeeze, but don't squeeze out all the moisture. Add the zucchini to the batter and fold it in with a rubber spatula until evenly mixed. Scrape the batter into the pan and smooth with a spoon.
- Bake the cake on the middle oven rack for 60 to 70 minutes, until a tester inserted into the center of the cake comes out clean. Transfer the cake to a cooling rack and cool thoroughly.
- When the cake has cooled, prepare the glaze, rewarming it if it has firmed up. When it has thickened slightly but is still thin enough to pour easily, slowly pour it over the cake, tilting the cake to spread it around. Cool for at least 10 minutes before slicing and serving.
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CHOCOLATE SOUR CREAM CAKE
From barefeetinthekitchen.com
Reviews 8Category DessertCuisine AmericanTotal Time 1 hr 10 mins
- Preheat the oven to 325 degrees. Grease a pan very well with butter and set aside. (A bundt, 9x13, or (2) 8-9" round pans will work well.) Combine cocoa and hot water in a large glass measuring cup or small bowl and whisk to combine. Place the butter and the sugar in a mixing bowl and beat until smooth and creamy. Add the cocoa mixture and stir to combine. Add the eggs and vanilla and stir again. Add the sour cream and stir once more.
- Add the dry ingredients to the wet mixture and mix well. Slowly add the boiling water while mixing. The batter will be very thin and watery. Pour into the prepared pan and bake for 25-42 minutes depending on pan. Test for doneness with a toothpick, the bundt cake took the full 42 minutes to bake. The cake should no longer look wet and should leave moist crumbs on the toothpick. Let the cake cool completely before icing.
- To make the icing, combine all ingredients in a heavy bottomed sauce pan over medium heat. Whisk while the mixture thickens and bring it almost to the boiling point. This should take about ten minutes. While the icing is hot, pour over the cake and spread it lightly across the surface. Let it cool enough to stop steaming before placing it in the refrigerator.
- Cover the cake and chill overnight before serving. It is delicious served warm (because some of us were impatient), however it is best served cold. Enjoy!
CHOCOLATE SOUR CREAM BUNDT CAKE
From twopeasandtheirpod.com
4.7/5 (506)Total Time 1 hrCategory DessertCalories 462 per serving
- Position a rack in the center of the oven and heat to 350 degrees F. Butter and flour a 10 or 12-cup Bundt pan and set aside.
- In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
- In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream (or Greek yogurt) and the vanilla extract. Whisk until smooth.
- Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.
CHOCOLATE SOUR CREAM BUNDT CAKE
From thebestcakerecipes.com
4.5/5 (21)Calories 651 per servingServings 12
SOUR CREAM CHOCOLATE CAKE
From simplyrecipes.com
5/5 (48)Total Time 1 hr 15 minsCategory Dessert, BakingCalories 551 per serving
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