Glazedchocolatesourcreamcake Recipes

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GLAZED CHOCOLATE-SOUR CREAM CAKE



Glazed Chocolate-Sour Cream Cake image

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

1 (18 ounce) box devil's food cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 cup sour cream, divided
2 tablespoons sour cream, divided
3 tablespoons instant coffee, divided
1 tablespoon hot water
1 (7 ounce) container baker's real milk dipping chocolate
2 tablespoons butter or 2 tablespoons margarine, melted
1 cup thawed Cool Whip Topping
1 cup halved strawberry
1 cup raspberries

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

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  • Preheat oven to 350°F. Generously grease a loaf pan. You can either flour it by adding a couple tablespoons of flour to the greased pan, tapping it around to coat the greased pan (discard excess flour from pan), OR you can line the bottom of the pan with a rectangle of parchment paper and grease it. This will help ensure the cake does not stick to the pan.
  • Put cocoa powder in a small bowl, then pour hot coffee over the top. Whisk to dissolve. Set aside to cool to room temperature. Make sure you have another 1 Tablespoon of brewed coffee set aside for the glaze.
  • In a large bowl, add the sugar, salt, baking soda, and egg yolk and mix on low with an electric mixer for one minute until combined. Add the buttermilk, oil, and vanilla and mix on low for another minute until combined.
  • Add the flour and mix on medium speed for two minutes. Add the cooled cocoa mixture and mix on medium speed for another two minutes. Pour the batter into the prepared loaf pan. Bake for 45 minutes in preheated oven or until a cake tester/toothpick comes out clean.


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