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Mom's Easy Cake Recipe
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Mom's Easy Cake Recipe

1 Hr(s) 45 Min(s)
15 Min(s) Prep
1 Hr(s) 30 Min(s) Cook
Satisfying your sweet tooth is simple with Mom's Easy Cake Recipe. Top yummy chocolate cake with cream cheese frosting for a delightful dessert.
What You Need
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16 servings
Original recipe yields 16 servings
Cake
2 oz. BAKER'S GERMAN'S Sweet Chocolate
1/2 cup (1 stick) butter or margarine
1 tsp. vanilla
1 cup flour
1 cup granulated sugar
1 tsp. cream of tartar
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup milk
2 egg s
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup Frosting
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. butter or margarine, softened
1/2 tsp. vanilla
8 oz. powdered sugar, sifted (about 2 cups)
1/2 cup BAKER'S ANGEL FLAKE Coconut
1 oz. BAKER'S GERMAN'S Sweet Chocolate
1/4 cup PLANTERS Sliced Almonds
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Let's Make It
1
CAKE:
2
Preheat oven to 350°F. Place chocolate and butter in top of double boiler or in bowl over a pot of simmering water; heat until chocolate is completely melted. Stir in vanilla. Remove from heat. Mix flour, granulated sugar, cream of tartar, baking soda and salt in large bowl. Add chocolate mixture, milk, eggs and sour cream; mix well. Pour into greased 9-inch square baking pan.
3
Bake 30 to 40 min. or until toothpick inserted in center comes out clean. Cool in pan 5 min. Remove cake from pan; cool completely.
4
FROSTING:
5
Beat cream cheese, butter and vanilla in large bowl with electric mixer on medium speed until well blended. Add powdered sugar gradually, beating until well blended after each addition.
6
Cut cake horizontally in half. Spread bottom layer with half of the cream cheese mixture. Cover with top of cake; spread with remaining frosting. Sprinkle with coconut. Melt chocolate in microwave as directed on package. Sprinkle top of cake with almonds. Drizzle with chocolate. Refrigerate at least 1 hour before serving. Store leftover cake in refrigerator.
Kitchen Tips
Tip 1
Size Wise
Sweets can add enjoyment to a balanced diet, but keep an eye on portion size.
Tip 2
Make it Easy
While the cake bakes, prepare the frosting, then refrigerate until ready to use.
Tip 3
Special Extra
Top the cake with toasted coconut! Spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake at 350°F 8 to 10 min. or until lightly toasted, stirring occasionally. Watch carefully as coconut can easily burn!
Nutrition
Calories
280
Calories From Fat
0
% Daily Value*
Total Fat 14g
18%
Saturated Fat 8g
40%
Trans Fat 0g
Cholesterol 60mg
20%
Sodium 240mg
10%
Total Carbohydrates 36g
13%
Dietary Fibers 1g
4%
Sugars 28g
56%
Protein 3g
6%
Vitamin A
8%
Vitamin C
0%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
16 servings
* 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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