(54)

Daisy Sour Cream Chocolate Cake

Daisy Sour Cream Chocolate Cake
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Calories 573 cals
Total Fat 30 g
Cholesterol 53 mg
Dietary Fiber 4 g
Sodium 421 mg
Protein 6 g
Total Carbohydrate 78 g
(54)

Prep Time: 30 Minutes

Time to Table: 2 Hours

Serves: 12

Ingredients

  • 3/4 cup vegetable oil
  • 1 large egg
  • 3 teaspoons vanilla extract
  • 1 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 2 1-ounce squares semi-sweet baking chocolate, melted
  • 2 cups all purpose flour
  • 1 1/3 cups unsweetened cocoa powder
  • 1 tablespoon baking soda
  • 1/2 teaspoon salt
  • 1 cup warm water
  • 1 1/4 cup Daisy Sour Cream
  • 1/2 cup softened butter
  • 3 cups powdered sugar
  • 1/4 cup 2% milk

Directions

Heat the oven to 350 degrees. Grease and flour 2 8-inch round baking pans; set aside. In a large mixer bowl add the vegetable oil, egg and 2 teaspoons vanilla extract. Beat at medium speed until well mixed (1 minute). Add the brown sugar and granulated sugar; continue beating until well mixed (1 minute). Add the melted chocolate, 1 cup of the flour, 2/3 cup of the cocoa powder, the baking soda and salt. Beat at low speed until mixed. Add 1/2 cup of the water; beat at low speed until mixed. Add the remaining 1 cup flour and 1/2 cup water; beat at low speed until mixed, scraping the sides of the bowl as necessary. Beat at medium speed for 2 minutes. Beat in 1 cup of the sour cream until mixed. Pour the batter evenly into the pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Remove the cake pans from the oven and cool in the pans for 10 minutes. Remove the cakes from the pans; cool completely. Meanwhile, in a medium bowl, beat the butter at high speed until creamy (about 1 minute). Add 2/3 cup cocoa powder, 1 teaspoon vanilla and 1 cup powdered sugar. Beat the frosting at low speed until mixed. Add the remaining 2 cups powdered sugar, 1/4 cup sour cream and milk; beat at low speed until mixed, scraping the sides of the bowl as necessary. Beat at medium speed until smooth and creamy. Place one cake, rounded side down, on the serving plate. Spoon and spread 1 cup of the frosting over the cake. Place the second cake, rounded side up, over the frosting. Frost the sides and top of the cake with the remaining frosting. Garnish if desired.

Reviews

Average Rating:
4.2963 out of 0 5
(54)
Foods teacher 09/17/2016

Great recipe but the method is complicated for the basic cook. (Not me). It would be better having the method numbered and the cocoa listed twice. The icing ingredients are listed with the cake so may be confusing. Results are great and will make again.

skuubeedoo 07/08/2016

This cake is moist, chocolaty and delicious. The sour cream adds the extra moisture and the flavor is amazing! I made a lighter frosting and added peanut butter cups for a little more flavor. Everyone in the house loved it!

Tmitch82 06/27/2016

My husband is a chocoholic and would bathe in sour cream if socially acceptable. So when I found this recipe I knew I needed to make it. It was so good the entire cake was gone in less then one day!

Perkeymomof2 06/24/2016

I have never used sour cream in my desserts, until recently for my Daisy Badge on Influenster. I must say it was the best and moist cake I have ever made. Thank you for the chance to test and review the sour cream. Great stuff!!!

avanhook0006 06/06/2016

This cake was super easy to make! I had never baked with sour cream before so I was a little skeptical but this cake was yummy! The icing was especially delicious!

ashleigh 05/27/2016

My kids and I made this chocolate cake. I wasn't sure how good it was going to turn out, because honestly who would of thought to put sour cream in a cake. Lol. But it turned out amazing! The kids loved it so much they are already asking to make it again.

Rosebud 05/26/2016

I made thi chocolate cake it was owesome mi family really liked it ,will definitely be making this again.

Baker 05/17/2016

I tried to find a chocolate cake recipe for years that tastes as good as any chocolate cake you can imagine in your mind. As far as I'm concerned, this is it. (Haven't tried the frosting.) I fill and frost the cake with a stabilized homemade chocolate mousse. It is so outrageously good. I get requests for it constantly by everyone who has tried it. And, of course, you MUST use Daisy sour cream. It makes a difference.

ReRe 04/05/2016

I used a bundt cake pan and drizzled cake with ganache. Disappeared!

Cat Lady 03/01/2016

LOVE this cake! I used a 13x9 inch glass Pyrex baking pan. It was done in 35 minutes,

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