Moms Sour Cream Chocolate Sheet Cake Recipes

Steps:

• Preheat oven to 350 degrees F.
• Dissolve cocoa in the boiling water.
• Dissolve soda in a little water.
• Cream sugar and butter.
• Add sour cream to sugar and butter, mix, then add cocoa and water and mix.
• Add 1 C flour, the eggs, the other C of flour, then water with soda.
• Mix well.
• Pour into 8"x13" sheet pan.
• Bake at 350 F for about 1/2 hour to 40 minutes.

Steps:

• CAKE:
• Preheat oven to 350°F. Place chocolate and butter in top of double boiler or in bowl over a pot of simmering water; heat until chocolate is completely melted. Stir in vanilla. Remove from heat. Mix flour, granulated sugar, cream of tartar, baking soda and salt in large bowl. Add chocolate mixture, milk, eggs and sour cream; mix well. Pour into greased 9-inch square baking pan.
• Bake 30 to 40 min. or until toothpick inserted in center comes out clean. Cool in pan 5 min. Remove cake from pan; cool completely.
• FROSTING:
• Beat cream cheese, butter and vanilla in large bowl with electric mixer on medium speed until well blended. Add powdered sugar gradually, beating until well blended after each addition.
• Cut cake horizontally in half. Spread bottom layer with half of the cream cheese mixture. Cover with top of cake; spread with remaining frosting. Sprinkle with coconut. Melt chocolate in microwave as directed on package. Sprinkle top of cake with almonds. Drizzle with chocolate. Refrigerate at least 1 hour before serving. Store leftover cake in refrigerator.

Steps:

• Combine sugar and flour in a large bowl.
• Boil 1/4 C cocoa, water, 1/2 lb butter in a medium sized sauce pan.
• Pour chocolate mixture over flour and sugar mixture and stir well.
• Add buttermilk, beaten eggs soda and vanilla.
• Pour into a jelly roll pan (which is, roughly, 11x15 and 1 inch deep), bake at 400° for 20 minutes.
• While cake is baking, make frosting.
• Combine frosting ingredients, except for confectioners sugar, in the same sauce pan used for chocolate mixture above (saves washing dishes).
• Boil, then add confectioners sugar.
• Pour over hot cake, sprinkle with nuts, and let set for an hour or two.
• Serve and watch the smiles and requests for the recipe.

Steps:

• Preheat oven to 350 degrees.
• Sift together flour, sugar, cocoa, salt, baking soda, cinnamon, and baking soda in a large bowl.
• Add 1 stick of margarine, 1/2 c of coffee, and 1/3 c of sour milk to the sifted ingredients.
• Stir by hand until mixed.
• Add another 1/3 c of sour milk, 2 eggs, and 1 t of vanilla.
• Beat 3 or 4 minutes with mixer.
• Pour into lightly greased 9x13-inch baking pan.
• Bake 20-25 minutes or until a toothpick comes out clean.
• After cake cools mix together ingredients for the chocolate frosting.
• In a large mixing bowl, add the stick of margarine and powdered sugar together and add vanilla, cocoa and coffee to taste.
• Spread frosting on top of cooled cake.

Steps:

• In a large bowl, combine the first nine ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 8-in. baking pans., Bake at 350° until a toothpick inserted in the center comes out clean, 38-43 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a microwave, melt chocolate; stir until smooth. Let cool to room temperature, 20-30 minutes. Meanwhile, dissolve cocoa in boiling water; cool., In a large bowl, beat butter and confectioners' sugar until fluffy. Add melted chocolate; beat on low speed until combined, scraping sides of the bowl as needed. Beat in cocoa mixture., Place one cake layer on a serving plate; spread with 1-1/2 cups frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan; dust pan with 2 teaspoons cocoa powder or as needed.
• Whisk cake flour, 3/4 cup cocoa, baking soda, baking powder, and salt in a bowl. Mix sugar and canola oil in a mixing bowl and beat with an electric mixer on medium speed until combined. Beat eggs into sugar and oil, one at a time, blending in the first egg before adding the second. Gradually beat milk, coffee, and vanilla extract into sugar mixture until smooth.
• Reduce mixer speed to low and beat flour mixture into wet ingredients. Stir sour cream into batter. Pour into prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean or with moist crumbs, about 40 minutes.

Steps:

• Cake: Preheat oven to 350 degrees. Combine flour, sugar, and soda. Bring water, margarine, shortening, and cocoa to a boil. Pour over flour mixture. Beat well. Beat in eggs. Add sour cream and vanilla. Pour into greased and floured 15 x 10 x 1" pan. Bake for 30 minutes or until toothpick inserted in center comes out clean. PREPARE FROSTING WHILE CAKE IS BAKING. Frosting: In saucepan, combine margarine, cocoa, and cream until mixture comes to a boil. Gradually, add powdered sugar and beat well. Stir in vanilla and nuts. Frost cake while it is hot.

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line bottom with parchment; butter parchment. Stir together boiling water, cocoa, and chocolate; let cool 10 minutes. Meanwhile, whisk together flour, baking powder, baking soda, and salt in another bowl.
• Beat butter with sugar on medium-high speed until fluffy, 2 to 3 minutes. Beat in eggs, one at a time, beating to combine after each addition and scraping down sides of bowl as needed. Beat in vanilla, then chocolate mixture. Reduce speed to low; beat in flour mixture in two batches, alternating with sour cream, until just combined. Scrape batter into prepared pan, smoothing top with an offset spatula.
• Bake until a tester inserted in center comes out with a few moist crumbs, 35 to 40 minutes (top will not spring back). Let cool in pan 10 minutes. Invert onto a wire rack and remove parchment; let cool completely. Cake can be made up to 1 day ahead and stored at room temperature, wrapped in plastic.
• Spread buttercream evenly over top and sides of cake. Sprinkle with chocolate curls. (Leftovers can be refrigerated, wrapped in plastic, up to 3 days; return to room temperature before serving.)

Steps:

• Combine sugar and cocoa.
• Combine butter and boiling water. When butter has melted, add the cocoa/sugar mixture.
• Sift and add flour, baking soda, salt.
• Add the eggs, sour cream and vanilla.
• Bake at 325º 30 minutes or so.

Steps:

• Boil butter, crisco, and water in a sauce pan.
• Pour mixture over sugar, flour, and cocoa.
• Mix well but do not beat.
• Stir in remaining ingredients and pour into greased 9x13 pan.
• Bake for 20 minutes at 400°F.

Steps:

• Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Whisk first 5 ingredients in medium bowl to blend. Beat butter in large bowl until fluffy. Gradually add sugar, beating until well blended. Beat in eggs 1 at a time. Beat in flour mixture in 4 additions alternately with 3/4 cup sour cream in 3 additions. Fold in 1 1/2 cups chocolate chips and almonds; spread in prepared pan. Bake cake until tester inserted into center comes out clean, about 45 minutes. Transfer to rack; cool cake. Meanwhile, combine remaining 3/4 cup sour cream and 1 1/2 cups chocolate chips in heavy medium saucepan. Stir over very low heat just until chocolate melts and frosting is smooth (do not boil). Spread frosting over cake in pan. Let stand until frosting sets, at least 1 hour.