Sour Cream Chocolate Cake with Cherry Vanilla Yogurt Sauce

Green.Valley.Organics's picture

Feb. 22, 2012

Ingredients

Unbleached all purpose flour 1 3/4 Cup (28 tbs)
Sugar 1 2/3 Cup (26.67 tbs)
Cocoa powder 3/4 Cup (12 tbs)
Baking soda 1 1/2 Teaspoon
Salt 1 Teaspoon
Butter/Non hydrogenated butter alternative like earth balance 2/3 Cup (10.67 tbs) , softened
Sour cream 2 Cup (32 tbs)
Eggs 2 Large
Vanilla extract 2 Teaspoon
Almond extract 1 Teaspoon
Semi sweet chocolate chips 1 Cup (16 tbs)
For chocolate frosting glaze
Butter/Non hydrogenated butter alternative like earth balance 3 Tablespoon
Cocoa powder 2 Tablespoon
Lactose free milk/Soymilk 3 Tablespoon
Confectioners sugar/Powdered sugar 1 Cup (16 tbs)
For cherry vanilla yogurt sauce
Vanilla yogurt/Wildflower honey redwood hill farm yogurt 12 Ounce (2 containers, 6 ounce each)
Vanilla bean 1 , scraped
Chopped dark cherries 1 Cup (16 tbs) (fresh or frozen)
Almond extract 1/2 Teaspoon

Directions

1. Preheat oven to 350°F. Grease and flour bundt pan.

2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt.

3. In a separate bowl, combine butter, sour cream and eggs, beating with a hand or stand

mixer until smooth.

4. Mix wet and dry ingredients together, and beat with a hand or stand mixer for 3 minutes.

Pour batter into prepared pan and bake 50 to 55 minutes, until a wooden skewer inserted

into the cake comes out clean. Cool before removing from pan.

5. While cake cools, melt butter in a small saucepan over medium heat. Stir in cocoa and milk

until smooth. Remove from heat, add confectioners sugar and almond extract and beat using a stand or hand mixer until silky smooth. Drizzle over top of cooled cake. Allow to set before serving.

To make the Cherry Vanilla Yogurt Sauce, whisk together yogurt, vanilla bean paste, cherries and almond extract. Refrigerate until needed.

Chef's Tip: How to Scrape a Vanilla Bean

Slice the vanilla bean horizontally down the middle. Using a paring knife, scrape out the vanilla bean seeds from inside the sliced pods. Instead of discarding the used vanilla bean pods, tuck them into a cup or two of granulated sugar in a covered container. Allow to sit for a week or so and enjoy vanilla-scented sugar in coffee, hot chocolate, baked goods, sprinkled over sugar cookies, and more.

PER SERVING: 376 CAL; 7G PROT; 12G TOTAL FAT (12G SAT. FAT); 60G CARB; 76MG CHOL; 276MG SOD; 3G FIBER; 34G SUGARS

This recipe was contributed by Green Valley Organics. To learn more about then visit www.greenvalleylactosefree.com.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 6736Calories from Fat 2886

 % Daily Value*

Total Fat 331 g509.2%

Saturated Fat 187 g935%

Trans Fat 0 g

Cholesterol

Sodium 5279 mg219.96%

Total Carbohydrates 961 g320.3%

Dietary Fiber 90 g360%

Sugars 582 g

Protein 111 g222%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet