NONI'S SOUR CREAM CHOCOLATE CAKE WITH BROWN SUGAR ICING
Noni was a tiny little lady from home, she was my Grandma's best friend for 80+ years. She made the best chocolate cake with this thick sweet icing. She used make it at the lake every summer in the old wood stove.
Provided by KennKonn
Categories Dessert
Time 1h20m
Yield 1 Cake, 16 serving(s)
Number Of Ingredients 11
Steps:
- Mix ingredients together.
- Grease and flour a 9 x 13 pan.
- Bake in 9 x 13 pan in a 350 degree oven for 45-50 minutes.
- For Brown Sugar Icing: In saucepan, add brown sugar, butter and whipping cream. Bring to a boil.
- Boil 1 Minute.
- Add 1 tsp Vanilla.
- Beat with mixer until cooled.
- Spread on cooled chocolate cake.
- Prep and cooking times include icing as well.
Nutrition Facts : Calories 377.6, Fat 14, SaturatedFat 8.2, Cholesterol 84.7, Sodium 243.6, Carbohydrate 59.9, Fiber 0.7, Sugar 45.4, Protein 4.6
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.
SANDY'S CHOCOLATE CAKE
Years ago, I drove 4-1/2 hours to a cake contest, holding my entry on my lap the whole way. But it paid off. One bite and you'll see why this velvety beauty was named the best chocolate cake recipe won first prize. -Sandra Johnson, Tioga, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Grease and flour three 9-in. round baking pans., In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in water until blended., Transfer to prepared pans. Bake until a toothpick comes out clean, 30-35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely., For frosting, in a metal bowl over simmering water, melt butter and chocolates; stir until smooth. Cool slightly., In a large bowl, combine confectioners' sugar, sour cream and vanilla. Add chocolate mixture; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.
Nutrition Facts : Calories 685 calories, Fat 29g fat (18g saturated fat), Cholesterol 115mg cholesterol, Sodium 505mg sodium, Carbohydrate 102g carbohydrate (81g sugars, Fiber 3g fiber), Protein 7g protein.
SOUR CREAM CHOCOLATE CHIP CAKE I
I taught my daughter to make this when she was three. It has become our signature cake with her friends, and mine as well. This recipe is so easy and so good. Could be topped with cinnamon sugar, if desired.
Provided by Shellie
Categories Desserts Chocolate Dessert Recipes
Yield 9
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch pan.
- In a small bowl, mix flour, baking powder, baking soda and chocolate chips. Set aside.
- In a large bowl, cream butter and sugar until light. Add eggs and mix thoroughly. Add sour cream and vanilla extract; mix well. Add flour mixture and mix thoroughly.
- Pour batter into 9 inch pan and bake at 350 degrees F (175 degrees C) for 30 minutes or until golden brown and springy on the top.
Nutrition Facts : Calories 414 calories, Carbohydrate 51.4 g, Cholesterol 79.7 mg, Fat 22.5 g, Fiber 1.7 g, Protein 5.2 g, SaturatedFat 13.5 g, Sodium 325.4 mg, Sugar 32.6 g
SOUR CREAM CHOCOLATE CAKE
This recipe comes from Dede Wilson's "The Wedding Cake Book". It's a rich chocolate cake that is not too light or too dense. I have made a few adjustments. This cake freezes well.
Provided by Chef Jean
Categories Dessert
Time 1h5m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees F. Line 2,8 or 9 inch cake pans with parchement paper, grease and flour bottom and sides of pans.
- Sift together the flour, cocoa, baking powder, baking soda and salt. Set aside.
- Cream the butter until fluffy. Gradually add the sugars scraping the bowl once or twice during this process.
- Add the eggs, one at a time, scraping bowl after each addition.
- Alternately add the flour mixture and sour cream in three additions. When adding the flour, pulse the mixer on and off to avoid flour flying everywhere. After all he flour and sour cream have been blended in, scrape bowl and mix for an additional minute.
- Pour the batter(it is quite thick) into the cake pans and smooth the top with a spatula. Bake for 35 to 45 minutes or until a toothpick inserted the center cames out clean.
Nutrition Facts : Calories 499.6, Fat 24.8, SaturatedFat 14.7, Cholesterol 107.2, Sodium 379.9, Carbohydrate 64, Fiber 1.4, Sugar 30.9, Protein 6.3
SOUR CREAM CHOCOLATE FROSTING
Sour cream brings the tangy to this quick and easy chocolate frosting recipe.
Provided by Mary Beth Guba
Categories Desserts Frostings and Icings Chocolate
Yield 16
Number Of Ingredients 6
Steps:
- Melt chocolate and the butter together. Let cool and blend in the sour cream, vanilla, and salt. Gradually add the confectioner's sugar until the frosting is of spreading consistency, beat well.
Nutrition Facts : Calories 172.1 calories, Carbohydrate 27.5 g, Cholesterol 10.8 mg, Fat 7.6 g, Fiber 0.6 g, Protein 0.7 g, SaturatedFat 4.6 g, Sodium 62 mg, Sugar 26 g
SOUR CREAM CHOCOLATE CAKE
Categories Cake Mixer Chocolate Dairy Dessert Bake Kid-Friendly Cream Cheese Birthday Sour Cream Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes one 9-inch round double layer cake
Number Of Ingredients 18
Steps:
- Make cake layers:
- Preheat oven to 350°F. Grease and flour two 9-inch round cake pans, knocking out excess flour.
- Into a bowl sift together flour, cocoa powder, baking powder, baking soda, and salt. In a small bowl whisk together sour cream, water, and vanilla.
- In a large bowl with an electric mixer beat together butter and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Add flour mixture to butter mixture in batches alternately with sour cream mixture, beginning and ending with flour mixture and beating until batter is blended well.
- Divide batter between prepared pans and smooth tops. Bake layers in middle of oven 25 to 30 minutes, or until a tester comes out clean. Cool cake layers in pans on racks 10 minutes before turning out onto racks to cool completely. Cake layers may be made 1 week ahead and frozen, wrapped well in plastic wrap. Thaw layers before proceeding with recipe.
- Make frosting:
- In a bowl with an electric mixer beat together butter and cream cheese until light and fluffy. Add remaining ingredients and beat until combined well.
- Assemble cake:
- Arrange 1 cake layer on a large plate and spread with about 3/4 cup frosting. Top frosting with remaining cake layer. If making tepee birthday cakes, stop here and reserve remaining frosting. If making conventional layer cake, spread top and side of cake with remaining frosting.
SOUR CREAM CHOCOLATE CAKE
While there are plenty of chocolate cake recipes here, I didn't want this one to be left out. This came from and old TOH magazine.
Provided by Lisa Lou Who
Categories Dessert
Time 1h
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Dissolve cocoa in water and set aside.
- In a mixing bowl, cream butter and sugar.
- Add eggs, one at a time beating well after each. Add vanilla.
- Combine flour, baking soda, baking powder, and salt.
- Add dry ingredients to wet mixture alternately with cocoa mixture and sour cream.
- Pour into 3 greased and floured 9" round cake pans.
- Bake at 350 for 30-35 minutes or until toothpick comes out clean.
- Cool for 10 minutes and remove from pans.
- Cool Completely before frosting.
- Frosting:.
- In heavy saucepan melt chocolate chips and butter over low heat.
- Cool 5 minutes.
- Place in a mixing bowl and add sour cream and vanilla. Mix well.
- Add sugar and beat until light and fluffy.
- Spread between layers and over top and sides of cake.
- Leftovers must be refrigerated.
Nutrition Facts : Calories 1372.1, Fat 63.2, SaturatedFat 37.7, Cholesterol 222.6, Sodium 800.3, Carbohydrate 197.8, Fiber 5.3, Sugar 144.8, Protein 13.3
GOLDEN CAKE WITH CHOCOLATE SOUR CREAM FROSTING
Categories Cake Chocolate Dairy Dessert Bake Wedding Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Butter 2 (9- by 2-inch) round cake pans and line bottoms of each with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess.
- Sift together flour, baking powder, baking soda, and salt.
- Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Add half of flour mixture and mix at low speed until just blended. Add sour cream, mixing until just combined, then add remaining flour mixture, mixing at low speed until batter is smooth.
- Divide batter between pans, smoothing tops. Bake in middle of oven until cake is springy to the touch and a tester comes out clean, 30 to 40 minutes. Cool in pans on racks 10 minutes, then invert onto racks, remove paper, and cool completely.
- Trim tops of cooled cake layers with a long serrated knife if necessary to make flat and level. Halve each layer horizontally with serrated knife to make a total of 4 layers.
- Put 1 cake layer on a cake plate and spread with 3/4 cup frosting. Layer remaining cake layers using 3/4 cup frosting between each layer. Frost top and sides of cake with remaining frosting.
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