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.
WORLD'S BEST CHOCOLATE SOUR CREAM CAKE
This recipe comes from "Rosie's All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book" and is perfect in every way. It has been THE chocolate cake recipe in our house for better than a decade.
Provided by Lisa Lynn
Categories Dessert
Time 55m
Yield 1 2layer cake
Number Of Ingredients 9
Steps:
- Preheat oven to 345 degrees.
- Lightly grease 2 8" layer cake pans Melt the chocolate- set aside Sift sugar, flour, baking soda and salt togather into a large mixing bowl In a separate bowl, blend the hot coffee, sour cream, and vegetable oil with a whisk With the mixer on low speed, add the coffee mixture in a stream to the dry ingredients and mix until blended.
- Add the eggs one at a time and beat just until smooth Add the chocolate and mix until until the batter in a uniform color.
- Divide the batter evenly and pour into prepared pans Bake until the cake springs back to the touch.
- Do not wait for a crust to form.
- 35-38 minutes.
- Cool, frost, enjoy!
THE WORLD'S FASTEST CHOCOLATE SOUR CREAM CAKE!! MAYBE THE BEST!
So so so good! So so so little work. Well, yeah, come on, you DO have to measure the ingredients. And a simple glaze would be good. But if you are really, I mean REALLY, pressed for time, place a paper doily on the cake, sift confectioner's sugar over it, lift carefully and there you have it. And this is sooo much better than a cake mix. I use an 8" square scalloped pan; that makes it look really special. Nawww, that's not cheating. It's just taking a little help where you can find it! Recipe was found somewhere on the internet April, 1998. That's how long I've been making it.
Provided by Jezski
Categories Dessert
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Add all ingredients at once. Mix until smooth, not too long
- Use greased and floured 8" square pan.
- Bake at 325 for 25-30 minutes.
Nutrition Facts : Calories 302.8, Fat 8.8, SaturatedFat 4.7, Cholesterol 50.9, Sodium 350, Carbohydrate 52, Fiber 1.1, Sugar 34.8, Protein 4.5
CHOCOLATE SOUR CREAM CAKE
Found this recipe at SmittenKitchen. This cake just bowled me over! Super moist and flavorful, but really light. It's hands-down the best from-scratch cake I've ever made, so I posted here for safekeeping!
Provided by eknecht
Categories Dessert
Time 45m
Yield 1 three layer cake, 12-16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Butter the bottoms and sides of three 8-inch round cakepans.
- Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
- Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl, and whisk to combine them well.
- Add the oil and sour cream and half the water, whisk to blend; then gradually beat in the remaining water.
- Blend in the vinegar and vanilla, and whisk in eggs, beating until well blended.
- Scrape down the sides of the bowl and be sure the batter is well mixed.
- Divide among the 3 prepared cake pans.
- Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean.
- Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely.
- (Note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They'll defrost quickly once assembled. You'll be glad you did this, trust me.).
- Frost with desired frosting. For the Peanut Butter Frosting and Glaze with the original recipe: http://smittenkitchen.com/2008/08/chocolate-peanut-butter-cake/.
Nutrition Facts : Calories 460.3, Fat 23.7, SaturatedFat 5.3, Cholesterol 41, Sodium 433.6, Carbohydrate 61.3, Fiber 2.4, Sugar 42.5, Protein 4.7
CHOCOLATE-SOUR CREAM CAKE & CHOCOLATE PEANUT BUTTER FROSTING
This is the traditional birthday cake in my brother's house. I ALWAYS look forward to having it again. It is moist, rich and decadent! If you use chunky peanut butter in the Frosting, omit the chopped peanuts. PLEASE NOTE, this is a recipe that you really need to make BOTH the cake and the frosting to appreciate. It is the combination that makes it so good. If you are looking for JUST a chocolate cake recipe, you should try Recipe #2496, not this one. ;)
Provided by Marg CaymanDesigns
Categories Dessert
Time 1h
Yield 15-18 serving(s)
Number Of Ingredients 15
Steps:
- Combine first 3 ingredients in a large bowl; mix well, and set aside.
- Combine water, butter and cocoa in a heavy saucepan; bring to a boil, stirring constantly.
- Gradually stir hot mixture into flour mixture; stir well.
- Stir in eggs and sour cream; mix well.
- Pour into a greased and floured 13x9x2-inch baking pan.
- Bake at 350 F for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool.
- Combine butter, milk, and cocoa in a saucepan; bring to a boil, stirring constantly.
- Remove from heat. Add remaining ingredients; beat at medium speed of an electric mixer until smooth.
- Frost cake with Chocolate-Peanut Butter Frosting.
Nutrition Facts : Calories 522.6, Fat 23.3, SaturatedFat 13.3, Cholesterol 78.2, Sodium 285.1, Carbohydrate 76.2, Fiber 1.2, Sugar 60.6, Protein 4.7
SOUR CREAM CHOCOLATE CAKE
While there are plenty of chocolate cake recipes here, I didn't want this one to be left out. This came from and old TOH magazine.
Provided by Lisa Lou Who
Categories Dessert
Time 1h
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Dissolve cocoa in water and set aside.
- In a mixing bowl, cream butter and sugar.
- Add eggs, one at a time beating well after each. Add vanilla.
- Combine flour, baking soda, baking powder, and salt.
- Add dry ingredients to wet mixture alternately with cocoa mixture and sour cream.
- Pour into 3 greased and floured 9" round cake pans.
- Bake at 350 for 30-35 minutes or until toothpick comes out clean.
- Cool for 10 minutes and remove from pans.
- Cool Completely before frosting.
- Frosting:.
- In heavy saucepan melt chocolate chips and butter over low heat.
- Cool 5 minutes.
- Place in a mixing bowl and add sour cream and vanilla. Mix well.
- Add sugar and beat until light and fluffy.
- Spread between layers and over top and sides of cake.
- Leftovers must be refrigerated.
Nutrition Facts : Calories 1372.1, Fat 63.2, SaturatedFat 37.7, Cholesterol 222.6, Sodium 800.3, Carbohydrate 197.8, Fiber 5.3, Sugar 144.8, Protein 13.3
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