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Ever-so-moist Chocolate Cake With Chocolate Sour C... Recipe

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Ever-so-moist Chocolate Cake With Chocolate Sour C...
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Ingredients
19
Count
Nutrition
922
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. Place a rack in the center of the oven and preheat the oven to 350° F.
  2. Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour.
  3. Shake out the excess flour.
  4. Set the pans aside.
  5. Place the cake mix, sour cream, water, oil, eggs, and vanilla in a large mixing bowl.
  6. Blend with an electric mixer on low speed for 1 minute.
  7. Stop the machine and scrape down the sides of the bowl with a rubber spatula.
  8. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed.
  9. The batter should look well combined.
  10. Divide the batter between the prepared pans, smoothing it out with the rubber spatula.
  11. Place the pans in the oven side by side.
  12. Bake the cakes until they spring back when lightly pressed with your finger, 28 to 32 minutes.
  13. Remove the pans from the oven and place them on wire racks to cool for 10 minutes.
  14. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up.
  15. Allow to cool completely, 30 minutes more.
  16. Meanwhile, prepare the Chocolate Sour Cream Frosting.
  17. When frosting is ready
  18. Place one cake layer, right side up, on a serving platter.
  19. Spread the top with frosting.
  20. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with clean, smooth strokes
  21. DIRECTIONS FOR CAKE TOPPING AND FILLING
  22. . Melt the butter in a small saucepan over low heat or melt it in a large glass bowl in the microwave oven on high power for 45 seconds.
  23. Place the melted butter in a large mixing bowl and add the cocoa powder.
  24. Whisk until smooth.
  25. Add the confectioners' sugar alternately with the sour cream, blending with an electric mixer on low speed for 1 to 11/2 minutes, or until incorporated.
  26. Stop the machine and add the vanilla. Increase the mixer speed to medium and beat until light and fluffy, 1 minute more.
  27. Use the frosting to frost the top and sides of the cake
  28. Store this cake in a cake saver or under a glass dome, in the refrigerator for up to 1 week
  29. .Or freeze it, in a cake saver, for up to 6 months.
  30. Thaw the cake overnight in the refrigerator before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 921.53 Kcal (3858 kJ)
Calories from fat 676.87 Kcal
% Daily Value*
Total Fat 75.21g 116%
Cholesterol 218.4mg 73%
Sodium 55.41mg 2%
Potassium 168.03mg 4%
Total Carbs 65.22g 22%
Sugars 59.14g 237%
Dietary Fiber 1.63g 7%
Protein 4.43g 9%
Vitamin C 0.3mg 0%
Vitamin A 0.8mg 25%
Iron 0.9mg 5%
Calcium 70.1mg 7%
Amount Per 100 g
Calories 450.94 Kcal (1888 kJ)
Calories from fat 331.22 Kcal
% Daily Value*
Total Fat 36.8g 116%
Cholesterol 106.87mg 73%
Sodium 27.11mg 2%
Potassium 82.23mg 4%
Total Carbs 31.92g 22%
Sugars 28.94g 237%
Dietary Fiber 0.8g 7%
Protein 2.17g 9%
Vitamin C 0.1mg 0%
Vitamin A 0.4mg 25%
Iron 0.5mg 5%
Calcium 34.3mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 24.4
    Points
  • 27
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

Bad Points

  • High in Sugar,
  • High in Total Fat

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