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Classic Mahogany Sour Cream Cake

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Classic Mahogany Sour Cream Cake recipe
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

3
squares BAKER'S Unsweetened Chocolate
1/2
cup water
1
container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1-3/4
cups cake flour
1-1/2
tsp. CALUMET Baking Powder
1
tsp. baking soda
1/2
tsp. salt
2/3
cup butter, softened
1
cup granulated sugar
2/3
cup firmly packed brown sugar
3
 eggs
2
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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