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Glazed Chocolate-Sour Cream Cake

Glazed Chocolate-Sour Cream Cake recipe
photo by:kraft
By just replacing the water with sour cream in this box mix, the cake is extra moist and tender.
25 min
1 hr 10 min
16 servings
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It was great. I made it for thanksgiving and it was a hit!
This looks beautiful and tastes great as well. the only problem i had was the fact that it was sooo crumbely. Another person commented on the sour cream being the reason for this and i agree. I would just make the cake how it says. Then follow the rest of the kraft directions.
this recipe was my favorite from my whole life i love it my friend gave me 220 dollars for it
very good
This cake turned out very dry. The recipe says to sub. in sour cream for all water....this makes the batter extremely thick and dry. I would suggest adding enough water in to thin out the batter. The taste was great. I will try it again with adding water.
Everyone absolutely loved it! It was the first thing everyone wanted to try and even though it didn't look exactly like what the picture shows, it still looked pretty tasteful!
I think this is one of the best cakes I have ever had. It it thick and rich and the pieces of chocolate running thru ti are perfect. The frosting is just wonderful. It is just wonderful
Made this exactly and it had a strong coffee flavor. Putting batter into pans was like putting glue in pans. I'll never make this again.
Cake is always good, and this cake was definitely tastey! However, the presentation didn't exactly end up like this picture. I had to use almost twice as much whipping cream to get a large middle layer like the picture! And the Drizzle chocolate is a little challenging too. Oh well, People did go back for seconds though!
I don't know if it was us or the recipe but this cake was so dry we had to throw it away! I have no idea what went wrong. The glaze looks good but was not sweet enough. The filling came together nicely though. If you try to make this cake, modify it in some way!
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