Sour Cream Chocolate Cake

Sour Cream Chocolate Cake

16

"This is a rich chocolate cake with a fudge frosting. If you don't have sour cream, you can use sweet cream and add 1 tablespoon of lemon juice or vinegar."

Ingredients

servings 338 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 338 kcal
  • 17%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 53g
  • 17%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 229 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. Beat the eggs in a large mixing bowl. Melt the 2 tablespoons shortening, and add it and the sour cream to the eggs.
  2. In another bowl, sift together 1 1/4 cups sugar, flour, cocoa and 1/4 teaspoon salt. Add these dry ingredients to the egg mixture. Stir the batter until smooth. Add in the vanilla and stir. Lastly, add the soda dissolved in hot water. Stir.
  3. Pour batter into a greased and floured 9 x 13 inch pan. Bake at 350 degrees F (175 degrees C) for 35 minutes, or until done. Cool.
  4. To Make the Frosting: Combine 2 cups sugar, corn syrup, milk, 1/2 cup shortening, unsweetened chocolate, and 1/4 teaspoon salt in a small saucepan. Stir over low heat until chocolate melts. Bring to a full rolling boil and boil for one minute, stirring constantly. Remove the pan from the heat. Add 1 teaspoon vanilla, and beat the frosting mixture until it has a smooth spreading consistency.
  5. Frost the cake when it has completely cooled.
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Reviews

16
  1. 17 Ratings

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Since this recipe received such mixed reviews I wasn't sure of the a good end result, however I mixed it up and baked it in a 8-inch diameter cake pan and after tooth picking it several times en...

This is just like the sour cream cake my mother made. The first time I made this, it was dry and overdone, but after cutting 5-10 minutes off the baking time it has turned out perfect. Check by ...

What in the world did I do wrong?? Could not mistake the OVERPOWERING baking soda taste that left a TANG on your tongue. Sadly, I had to throw the whole cake out. What did I do wrong? I coul...

My family and I enjoyed the spongy texture of this cake. Based on other reviews, I checked it at 25 minutes and found that it was ready, otherwise it would have been overcooked at 35 minutes. ...

I have made this cake numerous times and it was ALWAYS a success!!! It is very moist!!!! However I did add a couple of things once just to spice it up....I made it a 3 layer cake and filled the ...

I think this is a very good recipe. I know it has been handed down for several generations.

I doubled the amount of cocoa in this recipe and I loved it. It goes well with Peanut Butter frosting.

I was so disappointed especially after reading the positive comments. I followed the recipe to the letter. I do agree that the cake isn't overly sweet, but the cake has a gummy texture, it teste...

very easy to make and delicious! Cake itself is not that sweet, and having the frosting is essential; the guests would pour as much frosting as they want to adjust for their taste.