Classic Mahogany Sour Cream Cake - Kraft Recipes Top
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Classic Mahogany Sour Cream Cake

Prep Time
30
min.
Total Time
3
hr.
10
min.
Servings

Makes 16 servings.

Serve our Classic Mahogany Sour Cream Cake for a special celebration or a memorable ending to a dinner party. Fill and frost this Classic Mahogany Sour Cream Cake with chocolate frosting to impress all of the chocolate lovers!

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What You Need

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Make It

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  • 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.

Special Equipment Needed

Substitute

Prepare as directed, using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

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.

Servings

  • Makes 16 servings.

Nutritional Information

Serving Size Makes 16 servings.
AMOUNT PER SERVING
Calories 500
Total fat 24g
Saturated fat 14g
Cholesterol 80mg
Sodium 310mg
Carbohydrate 66g
Dietary fiber 3g
Sugars 50g
Protein 5g
% Daily Value
Vitamin A 20 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from Mmm! Mmm! I finally got around to making this cake and it's good! A little bit dry, but use a moist icing and it's fine. It also keeps very well. Do NOT skimp on the grease and flour, I didn't put enough onto the pan's sides and so it crumbled :-(
Date published: 2003-08-18
Rated 5 out of 5 by from I loved this receipe, it's the best chocolate cake I have ever made. 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
Date published: 2006-07-04
Rated 5 out of 5 by from OMG! 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
Date published: 2008-02-27
Rated 3 out of 5 by from The cake seemed a little dry. 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.
Date published: 2007-04-30
Rated 4 out of 5 by from the secret to making this an five star is to add another egg. the secret to making this an five star is to add another egg. first time making this it was very dry but great taste so tryed adding another egg and it was great.
Date published: 2004-11-23
Rated 3 out of 5 by from My family thought it was very good and asked me to make it again. My family thought it was very good and asked me to make it again.
Date published: 2002-07-29
Rated 2 out of 5 by from would not make again, did not save threw in garbage did not rise, mixture too thick,,,don't... would not make again, did not save threw in garbage did not rise, mixture too thick,,,don't recommend...
Date published: 2014-05-08
Rated 5 out of 5 by from Opening up my own restraurant with the help of Allah, the Classic Mahogany Sour Cream will diffently... Opening up my own restraurant with the help of Allah, the Classic Mahogany Sour Cream will diffently be on the menu. Thanks!
Date published: 2003-04-21
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