Daisy Sour Cream Chocolate Cake
|Total Fat||30 g|
|Dietary Fiber||4 g|
|Total Carbohydrate||78 g|
Prep Time: 30 Minutes
Time to Table: 2 Hours
This is my go to chocolate cake. Everyone just raves about it so I never make any other chocolate cake except this one.
This is a wonderfully moist, rich cake. Use the full 1 tablespoon of baking soda, as the recipe states. Cakes will crack if you over-mix or if your oven is too hot. My only quibble with the recipe shown here is that the frosting ingredients and instructions should be listed separately to avoid confusion on amounts. Whoever combined them is not a baker (or is a dude).
cake was good i will make it agan thank for recipes i give 5 star
Every time I made this cake it turned out great and everyone enjoyed and I got lots of compliments.
This is the second time I made this cake and it is absolutely delicious. I made it today for my son's birthday and he is loving it. I use peanut butter for the middle layer of icing and use my own chocolate butter cream frosting. MMMMMM so GOOD! Just follow the directions and don't over beat the mixture.
My cake cracked badly as it baked--big crevices! I think the recipe should read 1 teaspoon, not 1 tablespoon of baking soda. Otherwise, good!!
I made this for my son's birthday and without exception was the best cake and icing have ever had. Incredible taste and texture. I have put this at the top of the chocolate cake recipes.
I made this and it's not any better than most package mixes.I won't make it again.
I made this for my birthday yesterday. Followed the recipe exactly. It's a really delicious and moist cake which was what I was looking for. Deep dark chocolate and the frosting complements well. My only complaint is the picture above. If you like a thick layer of frosting you should probably double the recipe. My frosting just covered the cake, maybe a 1/4 inch thick. It's very good but I would have liked a bit more. Maybe one and a half recipes of frosting next time I make it.
Thanks for your review.