Chocolate Sour Cream Cake

Course : Cakes
Serves: 1
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Ingredients:

1 cup unsalted butter - melted and cooled
2 3/4 Cups sugar
4 large eggs
2 Teaspoons vanilla
3/4 Cup cocoa - measured then sifted
1/2 Teaspoon salt
1/2 Teaspoon baking soda
1 Tablespoon baking powder
3 Cups all purpose flour
2 Cups sour cream
1/3 Cup milk
1 cup semi-sweet chocolate (coarsely chopped) or chocolate chunks
1 spray non-stick cooking spray
1 Cup confectioners sugar
 

Preparation / Directions:

Preheat oven to 350 F. Generously grease a ten inch tube pan or 12 cup Bundt pan. Cream the butter with the sugar until well blended. Blend in eggs and vanilla until smooth. In a separate bowl, whisk together cocoa, flour, salt, baking soda and baking powder. Stir flour mixture into batter. As it mixes, add sour cream and milk. Blend on low speed until thoroughly combined, stopping to scrape sides and bottom of bowl to ensure no bits of sugar remain unmixed. Spoon half of batter into prepared pan. Top with half of chocolate. Spoon on remaining batter and top with remaining chocolate. Bake 60-70 minutes until cakes tests done. It should spring back when lightly touched with your fingertips. Cool ten minutes in pan before unmolding to a serving plate. Cool well and then dust with confectioner's sugar. Can also be made in two 9 by 5 inch loaf pans. Freezes well. This cake came about when I had an excess of sour cream on hand. This cake improves with age - if you can manage to keep snackers away from it. Chocolate chunks melt inside and the top develops a sweet crus

 

Nutritional Information:

3459 Calories (kcal); 117g Total Fat; (29% calories from fat); 39g Protein; 581g Carbohydrate; 963mg Cholesterol; 3670mg Sodium


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