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Home > Recipes > Chocolate Sour Cream Cake

Chocolate Sour Cream Cake Recipe

Chocolate Sour Cream Cake
  • Beginner

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Cakes x Frostings x Beginner x HERSHEY’S Cocoa x
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Prep Time:
20 Minutes
Skill Level:
Beginner

Everybody's Rating:

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Nutrition Information

Serving Size: 1 Slice
Servings per Recipe: 15

  Amount Per Serving %DV *
Calories 340 -
Calories from Fat 150 -
Total Fat 17g 26% DV
Saturated Fat 10g 50% DV
Trans Fat 0g -
Cholesterol 75mg 25% DV
Sodium 390mg 16% DV
Total Carbohydrates 45g 15% DV
Dietary Fiber 1g 0% DV
Sugars 31g -
Protein 5g -
Vitamin A - 10% DV
Vitamin C - 0% DV
Calcium - 2% DV
Iron - 8% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Note: Makes 12-15 servings. Nutrition Information calculated for 15 servings

Ingredients

  • 1 teaspoon vanilla extract
  • FUDGE FROSTING (recipe follows)
  • 1 container (16 oz.) dairy sour cream
  • 2 eggs
  • 1 teaspoon salt
  • 2/3 cup butter or margarine, softened
  • 3/4 cup HERSHEY'S Cocoa
  • 1-1/2 teaspoons baking soda
  • 1-3/4 cups all-purpose flour
  • 1-3/4 cups sugar

Directions

1. Heat oven to 350°F. Grease and flour 13x9x2-inch baking pan.

2. Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add butter, sour cream, eggs and vanilla; beat on medium speed of mixer 3 minutes. Pour batter into prepared pan.

3. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Frost with FUDGE FROSTING. 12 to 15 servings.

FUDGE FROSTING

3 tablespoons butter or margarine

1/3 cup HERSHEY'S Cocoa

1-1/3 cups powdered sugar

2 to 3 tablespoons milk

1/2 teaspoon vanilla extract

Melt butter in small saucepan over low heat. Add cocoa; cook, stirring constantly, just until mixture begins to boil. Pour mixture into medium bowl; cool completely. Add powdered sugar alternately with milk to cocoa mixture, beating to spreading consistency. Stir in vanilla. About 1 cup frosting.

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  • 4 stars

    9/25/2010

    excellent

  • 4 stars

    3/21/2010

    I just made this cake and it was great! The only thing that I changed was the flour. instead of all purpose I used cake flour. I feel cake flour has better texture than all purpose when it comes to cakes.

  • 4 stars

    1/29/2010

    This cake is amazing!!! My friend and I barely ever bake so we weren't sure if we were making it correctly. Luckily for us, it was an easy recipe to put together and it ended up tasting amazing in the end!

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