Classic Mahogany Sour Cream Cake

photo by:kraft

Sour cream makes this homemade chocolate layer cake rich and moist. Serve it for a special celebration or a memorable ending to a dinner party.

time

prep:

30 min

total:

3 hr 10 min

servings

total:

16 servings

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What You Need

oz. BAKER'S Unsweetened Chocolate

1/2

cup water

container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream

1-3/4

cups cake flour

1-1/2

tsp. CALUMET Baking Powder

tsp. baking soda

1/2

tsp. salt

2/3

cup butter, softened

cup granulated sugar

2/3

cup firmly packed brown sugar

eggs

tsp. vanilla

BAKER'S ONE BOWL Chocolate Frosting

Make It

PREHEAT oven to 350°F. Grease and flour 2 (9-inch) round cake pans. Cover bottoms of pans with wax paper. Grease and flour wax paper; set aside. Microwave chocolate and water in medium microwaveable bowl on HIGH 1 to 2 min. or until chocolate is almost melted, stirring after each min. Stir until chocolate is completely melted; cool completely. Stir in sour cream.

MIX flour, baking powder, baking soda and salt; set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with the chocolate mixture, beating after each addition until well blended. Add vanilla; mix well. Pour evenly into prepared pans.

BAKE 35 to 40 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min.; remove from pans. Cool completely on wire racks. Fill and frost with BAKER'S® ONE BOWL Chocolate Frosting.

Kraft Kitchens Tips

Size-Wise

Sour cream and brown sugar add to the divine flavor of this special-occasion cake. Serve with a glass of ice cold low-fat milk.

High Altitude Directions

Increase flour to 2 cups and water to 2/3 cup. Reduce baking powder to 1 tsp. and baking soda to 1/2 tsp. Reduce brown sugar to 1/2 cup and granulated sugar to 1 cup minus 1 Tbsp. Increase baking temperature to 375°F.

Use Your Stove

Place chocolate and water in saucepan; cook on very low heat until chocolate is completely melted and mixture is well blended, stirring constantly.

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lelia2626

posted:4/14/2013

Didn't change a thing on the recipe. Cake came out oh so moist and frosting "delish"!!!

lesleycarlton

posted:10/27/2012

i did the recipe

coreyleann

posted:12/29/2009

YUMMY! Best chocolate cake, it's very tender and moist!

melody123174

posted:9/15/2009

Awesome cake!! Very moist and chocolatey. Love it!

claud25

posted:2/27/2008

OMG! What a great cake. I made it for my sister's 21st Bday 2weeks ago and It was a hit. everyone loeved it, even my sister who doesn't like chocolate cake :-) Thanks for the great experience.... C. J Griffith In

meleny1430

posted:12/26/2007

One word.... Excellent!!!

a cook

posted:4/30/2007

The cake seemed a little dry. I expected it to be much more moist with all the sour cream. The Baker's One Bowl Chocolate frosting recipe didn't seem to be enough. Maybe I just like more frosting than most.

sonshine1960

posted:7/4/2006

I loved this receipe, it's the best chocolate cake I have ever made. The moist texture and flavor was a big hit with family and friends. I did not add an extra egg and found the receipe to be scrumptious. This is definitely a winner

a cook