The best delicious Sour Cream Fudge Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Sour Cream Fudge Cake recipe today!
Hello my friends, this Sour Cream Fudge Cake recipe will not disappoint, I promise! Made with simple ingredients, our Sour Cream Fudge Cake is amazingly delicious, and addictive, everyone will be asking for more Sour Cream Fudge Cake.
What Makes This Sour Cream Fudge Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Sour Cream Fudge Cake.
Ready to make this Sour Cream Fudge Cake Recipe? Let’s do it!
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3 oz Unsweetened chocolate
1/2 c Hot water
3/4 c Butter or margarine — at
Room temp.
1 3/4 c Sugar
3 Eggs
1 c Sour cream
2 c Cake flour
1 3/4 ts Baking powder
1 ts Baking soda
1/4 ts Salt
–
4 oz Unsweetened chocolate
1/2 c Butter or margarine
1 lb Confectioner’s sugar —
Sifted
1/4 c Milk
2 ts Vanilla extract
Fudge Frosting —–
1. Preheat oven to 375 degrees F. Heat chocolate and water in top of a
double boiler, stirring until mixture is smooth. Cool.
2. In large bowl of electric mixer, cream butter and sugar until light and
fluffy. Add eggs, one at a time, beating after each addition. Stir sour
cream into cooled chocolate mixture. Add to batter; mix just enough to
blend.
3. Sift together flour, baking powder, baking soda, and salt. Add to
batter; mix just until smooth.
4. To make layer cake: Grease two 8-inch round layer cake pans. Spoon
batter into pans. Bake until a toothpick inserted in the center comes out
clean, 45 to 50 minutes. Cool cake in pan 15 minutes; remove cake from pan
and cool completely. To make cupcakes: Line muffin cups with cupcake
liners; fill three-fourths full. Bake until toothpick inserted in center
comes out clean, about 25 minutes. Cool completely.
5. Frost with Fudge Frosting.
Makes 1 two-layer cake or about 2 dozen cupcakes.
—– Fudge Frosting —–
1. Heat chocolate and butter in top of a double boiler, stirring until
smooth. Cool.
2. In a medium bowl, beat sugar, milk, and vanilla until smooth. Stir in
chocolate mixture.
3. Set bowl in pan of ice water and beat with a spoon or hand-held electric
mixer until frosting is smooth and thick enough to spread. Or refrigerate
frosting until thick enough to spread; do not overchill.
* Timesaver Tip: Layer cakes: Line two 8-inch round layer cake pans with
heavy-duty aluminum foil. Spoon batter into pans and freeze until solid.
Remove from pan and wrap. Label and date package, and freeze at 0 degrees F
up to 6 weeks. To bake, peel foil from batter and return, unthawed, to
greased pans. Bake in a preheated 375 degrees F oven until a toothpick
inserted in the center comes out clean, 45 to 50 minutes. Cupcakes: Line
muffin cups with cupcake liners and fill three-fourths full. Freeze until
solid. Remove from pans and pack in freezer bags or heavy-duty aluminum
foil. Label and date package and freeze at 0 degrees F up to 6 weeks. To
bake, place cupcakes in pan and bake in a preheated 375 degrees F oven,
unthawed, until a pick inserted in center comes out clean, about 25
minutes.
Yields
24 Servings
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