Chocolate Sour Cream Cake-Part 1
Yield
1 cakePrep
15 minCook
0 minReady
15 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
water
boiling |
|
| ½ | cup |
cocoa powder
|
|
| ⅔ | cup |
butter
or margarine |
|
| 1 ¾ | cups |
sugar
granulated |
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 ½ | cups |
cake flour
|
|
| 1 ½ | teaspoons |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
sour cream
|
|
| 1 | ounce |
unsweetened chocolate
for garnish |
|
| 1 | x |
strawberries
chocolate dipped |
*
|
| 1 | x |
mint leaves
for garnish |
*
|
| Filling | |||
| ¼ | cup |
coconut
optional |
*
|
| ¼ | cup |
nuts
chopped and toasted |
|
| Fluffy cocoa frosting | |||
| 4 ½ | cups |
powdered sugar
|
|
| ½ | cup |
cocoa powder
|
|
| ½ | cup |
butter
or margarine, softened |
|
| 5 | tablespoons |
light cream (half&half)
or milk |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | x |
strawberries
chocolate-dipped |
*
|
| ½ | cup |
semi-sweet chocolate
semi-sweet chips, null, null |
*
|
| 1 | teaspoon |
vegetable shortening
|
*
|
| 10 | each |
strawberries
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
water
boiling |
|
| 118 | ml |
cocoa powder
|
|
| 158 | ml |
butter
or margarine |
|
| 414 | ml |
sugar
granulated |
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 591 | ml |
cake flour
|
|
| 7.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
sour cream
|
|
| 28.9 | ml/g |
unsweetened chocolate
for garnish |
|
| 1 | x |
strawberries
chocolate dipped |
*
|
| 1 | x |
mint leaves
for garnish |
*
|
| Filling | |||
| 59 | ml |
coconut
optional |
*
|
| 59 | ml |
nuts
chopped and toasted |
|
| Fluffy cocoa frosting | |||
| 1.1 | l |
powdered sugar
|
|
| 118 | ml |
cocoa powder
|
|
| 118 | ml |
butter
or margarine, softened |
|
| 75 | ml |
light cream (half&half)
or milk |
|
| 5 | ml |
vanilla extract
|
|
| 1 | x |
strawberries
chocolate-dipped |
*
|
| 118 | ml |
semi-sweet chocolate
semi-sweet chips, null, null |
*
|
| 5 | ml |
vegetable shortening
|
*
|
| 1E+1 | each |
strawberries
fresh |
|
Directions
Preheat oven to 350℉ (180℃).
Grease two 9-inch round cake pans.
Add 2 to 3 teaspoons flour to each pan.
Gently tap side of pan to evenly coat bottom and side of pan with flour.
Invert pan and gently tap bottom of pan to remove excess flour.
Gradually add water to cocoa, stirring until well blended; cool slightly.
See part 2 of recipe.
