The best delicious Sour Cream Chocolate Layer Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Sour Cream Chocolate Layer Cake recipe today!
Hello my friends, this Sour Cream Chocolate Layer Cake recipe will not disappoint, I promise! Made with simple ingredients, our Sour Cream Chocolate Layer Cake is amazingly delicious, and addictive, everyone will be asking for more Sour Cream Chocolate Layer Cake.
What Makes This Sour Cream Chocolate Layer Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Sour Cream Chocolate Layer Cake.
Ready to make this Sour Cream Chocolate Layer Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
2 c Flour, Unbleached, Sifted
2 c Sugar
1 1/4 ts Baking Soda
1/2 ts Baking Powder
1 ts Salt
1/4 c Vegetable Shorteneing
3/4 c Sour Cream
1 ts Vanilla Extract
2 lg Eggs
1 c Water
4 oz Baking Chocolate
FROSTING
1/3 c Butter Or Regular Margarine
3 c Confectioners’ Sugar
1/2 c Sour Cream
3 oz Baking Chocolate
Sift togetehr the flour, sugar, baking powder, baking soda, and salt into a
large mixing bowl. Add shortening, sour cream, vanilla, eggs, water and
chocolate (melted then cooled). Beat with an electric mixer at low speed,
scraping bowl constantly, for 1/2 minute. Increase speed to high and beat
an additional 3 minutes, scraping bowl occasionally. Pour batter into 2
greased and waxed-paper lined 9-inch round cake pans. Bake in a preheated
350?F. Oven for 35 minutes or until cake tests done. Cool in pans on racks
for 10 minutes. Remove from pans and cool completely on the racks. Place
one cake layer on serving plate. Spread with Sour Cream / Chocolate
Frosting. Top with second cake layer. Frost sides and top of the cake
with the remaining Sour Cream/Chocolate Frosting. SOUR CREAM/CHOCOLATE
FROSTING: Combine the softened butter or margarine, confectioners’ sugar,
and sour cream in a mixing bowl; blend well. Add chocolate which has been
melted and cooled and vanilla. Beat until smooth. NOTE: I have seen
reference to people having trouble with their layer cakes and how they
rise. Try this little trick when making this cake. Take the layer that has
the least amount of rise on the top and trim it to be flat with a sharp
knife. Place the trimmed side down (layer should be upside down). Then
frost between layers and place the other layer on right side up and
finished frosting. It will give the illusion of having a cake with only
one domed layer and will sit better on your cake plate. Also the trimmings
are great eating just plain for the cook or for the kids.
Yields
12
Leave a Reply