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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.
time
prep:
25 min
total:
1 hr 10 min
servings
total:
16 servings
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posted:
6/7/2005
I substituted the sour cream for mayo and it was very good. I would double the cool whip mixture next time. The icing did not spill over the edges like in the picture. But overall it tasted great!
posted:
6/4/2005
Have made it several times and it is gone in one setting. I sliced strawberries thinly and put them in between the two layers. I also topped the whole cake with the extra Cool Whip and strawberries. I will for sure be making it again!
posted:
5/25/2005
it is very good.............
posted:
5/25/2005
This caked looked beautiful - I received many compliments! The sour cream made the cake dense - even on the dry side (next time I make this I'll add a bit of water); I substituted cocoa for the instant coffee - it was DELICIOUS! The filling was fantastic and the icing was just as great!
posted:
5/7/2005
I served this for company, they loved, great chocolate fix. Definitely would make again!!
posted:
5/4/2005
It's so delishes that I whant to make it every day
posted:
5/3/2005
I haven't made this yet. My question is about the mayonnaise that many of the comments are talking about. I could not find it anywhere in the recipe.
posted:
4/28/2005
it was verry good.
posted:
4/21/2005
Not only did this cake taste great but look great too! Instead of using coolwhip in the center I used real whip cream and used more than what was said to use. It was a hit. This recipe made it to my recipe box.
posted:
4/19/2005
This was a hit.
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