GLAZED SOUR CREAM-CHOCOLATE CAKE
Replace water with sour cream in your box mix to make a tasty Glazed Sour Cream-Chocolate Cake! You'll love this tender, moist sour cream-chocolate cake.
Provided by My Food and Family
Categories Recipes
Time 2h10m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Spray 2 (9-inch) round pans with cooking spray; cover bottoms with waxed paper. Prepare cake batter as directed on package, substituting 1 cup sour cream for all the water. Stir in 2 Tbsp. coffee granules; pour into prepared pans. Bake as directed on package. Cool in pans 10 min.; remove from pans to wire racks. Immediately remove waxed paper. Cool cakes completely.
- Dissolve remaining coffee granules in hot water. Melt dipping chocolate as directed on tub. Stir in butter, coffee and remaining sour cream until blended; pour 1/3 cup into medium bowl. Whisk in COOL WHIP.
- Stack cake layers on plate, spreading COOL WHIP mixture between layers. Pour remaining warm glaze over cake, allowing excess to drip down side. Top with berries. Refrigerate 30 min. or until glaze is firm.
Nutrition Facts : Calories 310, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 50 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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.
CHOCOLATE GLAZED CHOCOLATE CAKE
Thank goodness it isn't a dream! Chocolate in four forms, including Betty Crocker® cake mix, makes this dessert extra chocolaty-and extra delicious.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h35m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
- In large bowl, mix cake mix, chocolate milk, butter, eggs, sour cream and dry pudding mix with spoon until well blended (batter will be very thick). Stir in chocolate chips. Spoon into pan.
- Bake 56 to 64 minutes or until top springs back when touched lightly in center. Cool 10 minutes in pan. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 2 hours.
- In 1-quart saucepan, heat glaze ingredients over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth. Drizzle over cake. Store loosely covered.
Nutrition Facts : Calories 400, Carbohydrate 50 g, Cholesterol 65 mg, Fat 4, Fiber 2 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 34 g, TransFat 0 g
GLAZED CHOCOLATE-SOUR CREAM CAKE
Make and share this Glazed Chocolate-Sour Cream Cake recipe from Food.com.
Provided by southern chef in lo
Categories Dessert
Time 1h5m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Grease and flour 2 (9-inch) round cake pans.
- Line bottoms of pans with wax paper.
- Prepare cake mix as directed on package, substituting 1 cup of the sour cream for all of the water.
- Stir in 2 tablespoons of the instant coffee.
- Spread batter into prepared pans.
- Bake as directed on package.
- Cool 10 min.; remove from pans.
- Immediately remove wax paper.
- Cool completely on wire racks.
- Dissolve remaining 1 tablespoons instant coffee in water.
- Melt dipping chocolate as directed on container.
- Stir in butter, dissolved instant coffee and remaining 2 tablespoons sour cream; mix until well blended.
- Place 1/3 cup of the chocolate mixture in medium bowl; gently stir in whipped topping.
- Place 1 cake layer on serving plate.
- Spread with whipped topping mixture.
- Top with second cake layer.
- Pour remaining warm chocolate glaze mixture over top of filled cake, allowing it to drip over sides.
- Pile berries on top of cake.
- Refrigerate 30 minute or until chocolate glaze is set.
- Store leftover cake in refrigerator.
Nutrition Facts : Calories 357, Fat 23.8, SaturatedFat 8.5, Cholesterol 76.3, Sodium 407.4, Carbohydrate 34.5, Fiber 1.9, Sugar 18.2, Protein 5
GLAZED CHOCOLATE CAKE
This is an elegant and rich-tasting cake, but it is actually simple to prepare. Delicate curls of semisweet chocolate dress up the whipped cream for the ultimate garnish.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Yield Serves 10 to 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter an 8-inch-round cake pan; line bottom with a round of waxed or parchment paper. Butter paper; dust bottom and sides of pan with cocoa, tapping out excess.
- Sift together cocoa, flour, baking powder, and salt. With an electric mixer on medium-high speed, cream butter and 1 cup sugar until light and fluffy. Add eggs one at a time, beating well after each and scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream and beginning and ending with the flour.
- Spread batter in prepared pan. Tap pan firmly on countertop once to eliminate large air bubbles. Bake until a cake tester inserted into the center comes out clean, 30 to 35 minutes. Cool 10 minutes in pan, then invert onto a wire rack to cool completely (bottom-side up). Set rack with cake over a rimmed baking sheet. Pour glaze over cake, letting it run over sides; spread gently with an offset spatula or table knife to coat. Let set, about 30 minutes.
- If desired, whip cream and remaining 2 tablespoons sugar with an electric mixer until soft peaks form. Serve cake with whipped cream and chocolate shavings.
CHOCOLATE CHIP SOUR CREAM CAKE
This is a very fast and easy cake to make.
Provided by Arlene
Categories Desserts Cakes Chocolate Cake Recipes
Time 45m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
- Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy; add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next. Add vanilla with the last egg.
- Sift flour, baking powder, and baking soda together in a bowl. Pour flour mixture alternately with the sour cream into the butter mixture, mixing until just incorporated. Fold chocolate chips into the batter. Pour batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 minutes.
Nutrition Facts : Calories 535.9 calories, Carbohydrate 72.7 g, Cholesterol 99.2 mg, Fat 26.1 g, Fiber 2.5 g, Protein 7.8 g, SaturatedFat 15.4 g, Sodium 342.1 mg, Sugar 44.7 g
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 CAKE WITH SOUR CREAM
This luscious chocolate layer cake gets wonderful moistness from sour cream. Its irresistible topping and marvelous from-scratch goodness make it a classic! I keep the recipe handy for birthdays, holidays and other special occasions.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-16 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the chocolate, water sour cream, shortening, vanilla and eggs; mix well. Combine the flour, sugar, baking soda, salt and baking powder; gradually add to chocolate mixture. Beat on low speed just until moistened. Beat on high for 3 minutes. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a large bowl, combine frosting ingredients. Beat until smooth and creamy. Spread between layers and over top and side of cake. Store in the refrigerator.
Nutrition Facts : Calories 477 calories, Fat 15g fat (8g saturated fat), Cholesterol 55mg cholesterol, Sodium 356mg sodium, Carbohydrate 84g carbohydrate (67g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE SOUR CREAM ZUCCHINI CAKE WITH CHOCOLATE GLAZE
This is one heck of a cake on so many levels. For starters, nobody is ever going to guess there's zucchini in here, because it virtually disappears in the baking-there's not even a hint of vegetable flavor or nubbiness that you might expect from grated zucchini. What you will notice is what a moist cake this is, maybe the moistest chocolate cake you've ever had.
Provided by Ken Haedrich
Categories Dessert Cake Chocolate Zucchini Summer Small Plates Kid-Friendly Birthday
Yield 16 servings
Number Of Ingredients 14
Steps:
- Put the grated zucchini in a colander placed over a large bowl. Salt it lightly, tossing gently to mix. Set aside for 30 minutes to drain.
- Preheat the oven to 325°F (170°C). Butter a 9x9-inch cake pan.
- Sift the flour, cocoa powder, baking soda, baking powder, and 3/4 teaspoon salt into a bowl.
- Combine the sugar, butter, oil, eggs, and vanilla in another large bowl. Using an electric mixer (handheld is fine), beat the ingredients on medium-high speed for 2 minutes, until well blended. Add one-third of the dry mixture to the liquid and blend it in on low speed. Beat in half of the sour cream, followed by another third of the dry mixture, the rest of the sour cream, and the remaining dry mixture. The batter will start to get heavier late in the mixing, and you may want to do the last bit of mixing with a wooden spoon or rubber spatula.
- Lift the zucchini out of the colander and give it a gentle squeeze, but don't squeeze out all the moisture. Add the zucchini to the batter and fold it in with a rubber spatula until evenly mixed. Scrape the batter into the pan and smooth with a spoon.
- Bake the cake on the middle oven rack for 60 to 70 minutes, until a tester inserted into the center of the cake comes out clean. Transfer the cake to a cooling rack and cool thoroughly.
- When the cake has cooled, prepare the glaze, rewarming it if it has firmed up. When it has thickened slightly but is still thin enough to pour easily, slowly pour it over the cake, tilting the cake to spread it around. Cool for at least 10 minutes before slicing and serving.
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