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Chocolate Sour Cream Cake & Chocolate

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Ingredients

Adjust Servings:
2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 cup water
1 cup butter or 1 cup margarine
1/4 cup cocoa
2 eggs beaten
1/2 cup sour cream
1/2 cup butter (or margarine)
1/4 cup milk (plus 2 tablespoons)
1/4 cup cocoa
4 1/4 cups powdered sugar 1 16-ounce bag
1 teaspoon vanilla extract
1/2 cup peanuts chopped optional

Nutritional information

522.6
Calories
209 g
Calories From Fat
23.3 g
Total Fat
13.3 g
Saturated Fat
78.2 mg
Cholesterol
285.1mg
Sodium
76.2 g
Carbs
1.2 g
Dietary Fiber
60.6 g
Sugars
4.7 g
Protein
122g
Serving Size (g)
15
Serving Size

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Chocolate Sour Cream Cake & Chocolate

Features:
    Cuisine:

    Delicious cake: as Marg promises, it is indeed very moist, rich, and dense! It held up very well over the course of several days, although it almost didn't need to... I made the mistake of eating several pieces the day I baked it, and it took about a week for my arteries to forgive me ;) I did double the amount of peanut butter in the frosting, to give it a really noticeable peanut-butter flavor, and if I made the recipe again, I'd also increase the amount of cocoa in the cake so that the chocolate was strong enough to hold up to the peanut butter. This recipe's definitely a keeper.

    • 80 min
    • Serves 15
    • Easy

    Ingredients

    Directions

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    Chocolate-Sour Cream Cake & Chocolate Peanut Butter Frosting,This is the traditional birthday cake in my brother’s house. I ALWAYS look forward to having it again. It is moist, rich and decadent! If you use chunky peanut butter in the Frosting, omit the chopped peanuts. PLEASE NOTE, this is a recipe that you really need to make BOTH the cake and the frosting to appreciate. It is the combination that makes it so good. If you are looking for JUST a chocolate cake recipe, you should try Recipe #2496, not this one. ;),Delicious cake: as Marg promises, it is indeed very moist, rich, and dense! It held up very well over the course of several days, although it almost didn’t need to… I made the mistake of eating several pieces the day I baked it, and it took about a week for my arteries to forgive me 😉 I did double the amount of peanut butter in the frosting, to give it a really noticeable peanut-butter flavor, and if I made the recipe again, I’d also increase the amount of cocoa in the cake so that the chocolate was strong enough to hold up to the peanut butter. This recipe’s definitely a keeper.,I only made the icing; it was fabulous!!! It tastes just like Reese’s Peanut Butter Cups. I will use this again for sure! Thank you.


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    Steps

    1
    Done

    Combine First 3 Ingredients in a Large Bowl; Mix Well, and Set Aside.

    2
    Done

    Combine Water, Butter and Cocoa in a Heavy Saucepan; Bring to a Boil, Stirring Constantly.

    3
    Done

    Gradually Stir Hot Mixture Into Flour Mixture; Stir Well.

    4
    Done

    Stir in Eggs and Sour Cream; Mix Well.

    5
    Done

    Pour Into a Greased and Floured 13x9x2-Inch Baking Pan.

    6
    Done

    Bake at 350 F For 25-30 Minutes or Until a Toothpick Inserted in the Center Comes Out Clean. Cool.

    7
    Done

    Combine Butter, Milk, and Cocoa in a Saucepan; Bring to a Boil, Stirring Constantly.

    8
    Done

    Remove from Heat. Add Remaining Ingredients; Beat at Medium Speed of an Electric Mixer Until Smooth.

    9
    Done

    Frost Cake With Chocolate-Peanut Butter Frosting.

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    Sammy Shepherd

    Spice whisperer known for her bold and aromatic dishes that tantalize the taste buds.

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