Sour Cream Chocolate Cake
Yield
1 cakePrep
10 minCook
40 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 18 ½ | ounces |
cake mix, chocolate
|
|
| ¼ | cup |
brown sugar, light
firmly packed |
*
|
| 3 | large |
eggs
|
|
| 1 | cup |
water
|
|
| 2 | cups |
sour cream
dairy |
|
| ½ | cup |
brown sugar, light
firmly packed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 534.7 | ml/g |
cake mix, chocolate
|
|
| 59 | ml |
brown sugar, light
firmly packed |
*
|
| 3 | large |
eggs
|
|
| 237 | ml |
water
|
|
| 473 | ml |
sour cream
dairy |
|
| 118 | ml |
brown sugar, light
firmly packed |
*
|
Directions
Place cake mix, sugar, eggs, water and ½ cup sour cream in mixing bowl.
Mix at low speed for 30 seconds.
Scrape bowl and beat at medium speed 1 to 2 minutes until smooth.
Pour into greased and floured 13x9 inch pan.
Bake in 350℉ (180℃). oven 35 to 40 minutes or until cake tests done.
Combine remaining sour cream with ½ cup brown sugar.
Spread on hot cake and broil 3 to 5 minutes.
Cool.
