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Chocolate Sour Cream Cake-Part 1

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Submitted by kkm7268

YIELD

1 cake

PREP

15 min

COOK

0 min

READY

15 min

Ingredients

½ 118
CUP ML WATER
boiling
½ 118
CUP ML COCOA POWDER
158
CUP ML BUTTER
or margarine
1 ¾ 414
CUPS ML SUGAR
granulated
2 2
LARGE LARGE EGGS
1 5
TEASPOON ML VANILLA EXTRACT
2 ½ 591
CUPS ML CAKE FLOUR
1 ½ 7.5
TEASPOONS ML BAKING SODA
½ 2.5
TEASPOON ML SALT
1 237
CUP ML SOUR CREAM
1 28.9
OUNCE ML/G UNSWEETENED CHOCOLATE
for garnish
1 1
X X STRAWBERRIES
chocolate dipped *
1 1
X X MINT LEAVES
for garnish *
Filling
¼ 59
CUP ML COCONUT
optional *
¼ 59
CUP ML NUTS
chopped and toasted
Fluffy cocoa frosting
4 ½ 1.1
½ 118
CUP ML COCOA POWDER
½ 118
CUP ML BUTTER
or margarine, softened
5 75
TABLESPOONS ML LIGHT CREAM (HALF&HALF)
or milk
1 5
TEASPOON ML VANILLA EXTRACT
1 1
X X STRAWBERRIES
chocolate-dipped *
½ 118
CUP ML SEMI-SWEET CHOCOLATE
semi-sweet chips, null, null *
1 5
TEASPOON ML VEGETABLE SHORTENING *
10 1E+1
EACH 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 573g (20.2 oz)
Amount per Serving
Calories 1978 37% from fat
 % Daily Value *
Total Fat 82g 126%
Saturated Fat 48g 242%
Trans Fat 0g
Cholesterol 280mg 93%
Sodium 967mg 40%
Total Carbohydrate 104g 104%
Dietary Fiber 11g 44%
Sugars g
Protein 39g
Vitamin A 47% Vitamin C 31%
Calcium 18% Iron 63%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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