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Mahogany Sour Cream Cake

sweet.chef's picture
Ingredients
  Unsweetened bakers chocolate square 3
  Water 1⁄2 Cup (8 tbs)
  Sour cream 1⁄2 Pint (1 Cup)
  Flour 1 2⁄3 Cup (26.67 tbs)
  Calumet baking powder 1 1⁄2 Teaspoon
  Baking soda 1 Teaspoon
  Salt 1 Teaspoon
  Butter/Margarine 2⁄3 Cup (10.67 tbs)
  Firmly packed light brown sugar 2⁄3 Cup (10.67 tbs)
  Granulated sugar 1 Cup (16 tbs)
  Eggs 3
  Vanilla 2 Teaspoon
  Continental flair frosting 1⁄2 Cup (8 tbs)
Directions

Melt chocolate in water in saucepan over very low heat, stirring constantly until smooth.
Cool; then stir in sour cream.
Mix flour, baking powder, soda and salt.
Cream butter.
Gradually beat in sugars; beat until light and fluffy.
Add eggs, one at a time, beating thoroughly after each.
Alternately add flour and chocolate mixtures, beating after each addition until smooth.
Stir in vanilla.
Pour into 2 well-greased and floured 9-inch layer pans.
Bake at 350° for 35 to 40 minutes, or until cake tester inserted in centers comes out clean.
Cool in pans 10 minutes.
Remove from pans and finish cooling on racks.
Spread frosting between layers and over top and sides of cake.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Sour Cream
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes

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