Daisy Sour Cream Cake Recipes

DAISY SOUR CREAM CAKE

Steps:

• Heat the oven to 350 degrees.
• Grease and flour 2 8-inch round baking pans; set aside.
• In a large mixer bowl add the vegetable oil, egg and 2 teaspoons vanilla extract.
• Beat at medium speed until well mixed (1 minute).
• Add the brown sugar and granulated sugar; continue beating until well mixed (1 minute).
• Add the melted chocolate, 1 cup of the flour, 2/3 cup of the cocoa powder, the baking soda and salt. Beat at low speed until mixed.
• Add 1/2 cup of the water; beat at low speed until mixed.
• Add the remaining 1 cup flour and 1/2 cup water; beat at low speed until mixed, scraping the sides of the bowl as necessary.
• Beat at medium speed for 2 minutes.
• Beat in 1 cup of the sour cream until mixed.
• Pour the batter evenly into the pans.
• Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
• Remove the cake pans from the oven and cool in the pans for 10 minutes.
• Remove the cakes from the pans; cool completely.
• Meanwhile, in a medium bowl, beat the butter at high speed until creamy (about 1 minute).
• Add 2/3 cup cocoa powder, 1 teaspoon vanilla and 1 cup powdered sugar.
• Beat the frosting at low speed until mixed.
• Add the remaining 2 cups powdered sugar, 1/4 cup sour cream and milk; beat at low speed until mixed, scraping the sides of the bowl as necessary.
• Beat at medium speed until smooth and creamy.
• Place one cake, rounded side down, on the serving plate.
• Spoon and spread 1 cup of the frosting over the cake.
• Place the second cake, rounded side up, over the frosting.
• Frost the sides and top of the cake with the remaining frosting.
• Garnish if desired.

DAISY BRAND SOUR CREAM CHOCOLATE CAKE

Steps:

• Heat the oven to 350 degrees F. Grease and flour two 8-inch baking pans; set aside.
• In a large mixer bowl add vegetable oil, egg, and 2 teaspoons vanilla extract. Beat at medium speed until well mixed (1 minute). Add brown sugar and granulated sugar; continue beating, scraping bowl often, until well mixed (1 minute). Add the melted chocolate. Continue beating, scraping bowl often, until well mixed (1 minute).
• In small bowl stir together flour, 2/3 cup unsweetened cocoa powder, baking soda, and salt. Add the flour mixture to chocolate mixture alternately with water, beating well after each addition. Add 1 cup sour cream; mix well. Pour into prepared pans and bake until a wooden toothpick inserted in center of cakes comes out clean (about 30 to 35 minutes). Remove cakes from the oven; cool 10 minutes. Remove the cakes from the pans; cool completely.
• Meanwhile, in medium bowl add 1/2 cup softened butter; beat at high speed until creamy (1 to 2 minutes). Add 2/3 cup cocoa powder and 1 teaspoon vanilla; continue beating, scraping bowl often, until mixture is creamy (1 to 2 minutes). Add the powdered sugar, 1 cup at a time, beating well after each addition. Add the milk and 1/4 cup sour cream; continue beating, scraping bowl often, until creamy (1 to 2 minutes).
• Place one cake, flat side up, on the bottom of a serving plate. Place about 1 cup frosting in the center of the cake. Spread to about 1/2-inch from the edge of the cake. Place the second cake, flat side up, on top of the frosted first layer. Frost the sides and top of cake with remaining frosting. Garnish if desired.

SOUR CREAM POUND CAKE

Steps:

• In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired.