Mahogany Sour Cream Cake - Kraft Recipes Top

Mahogany Sour Cream Cake

Prep Time
Total Time

Makes 12 to 16 servings.

The batter of this decadent dark chocolate layer cake bakes up rich and moist thanks to the addition of sour cream.

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What You Need

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Make It

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  • Grease and flour two 9-inch round cake pans.
  • Microwave chocolate and water in medium microwavable bowl on HIGH 1 to 2 minutes until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted; cool thoroughly. Stir in sour cream.
  • Mix flour, baking powder, 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 vanilla. Add flour mixture alternately with chocolate mixture, beating well after each addition until smooth. Pour into prepared pans.
  • Bake at 350°F for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool cakes in pans 10 minutes; remove from pans. Cool completely on wire rack. Fill and frost as desired.

Special Equipment Needed


Fill and frost with BAKER'S® ONE BOWL Chocolate Frosting.

Great Substitute

Prepare batter as directed; pour into greased 13x9-inch baking pan. Bake at 350°F for 40 to 45 minutes or until wooden toothpick inserted in center comes out clean.


  • Makes 12 to 16 servings.

Nutritional Information

Serving Size Makes 12 to 16 servings.
% Daily Value

* 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.

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