Find out how to make this incredible Chocolate Cake Without Eggs. This luscious Chocolate Cake Without Eggs is a breeze to bake—no eggs, no problem!
What You Need
Original recipe yields 18 servings
2-1/4 cups flour
1 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup unsweetened cocoa powder
1-1/2 tsp. baking soda
1-1/2 cups water
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/3 cup oil
1 Tbsp. vanilla, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. butter, softened
1 Tbsp. milk
2 cups powdered sugar
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Let's Make It
Heat oven to 350°F.
Combine first 5 ingredients in large bowl. Add water, sour cream, oil and 2 tsp. vanilla; whisk until blended.
Pour into 13x9-inch pan sprayed with cooking spray.
Bake 30 to 32 min. or until toothpick inserted in center comes out clean. Cool completely.
Beat cream cheese, butter, milk and remaining vanilla in large bowl with mixer until blended. Gradually add powdered sugar, beating after each addition until well blended. Spread onto cake.
Storing Cream Cheese Frosted Cakes
Cakes frosted with a cream cheese icing must be stored in the refrigerator.
Plate this dessert with 1/2 cup of colorful mixed berries to help you reach the recommended 2 cups of fruit per day.
Chop 3 oz. BAKER'S Semi-Sweet Chocolate; stir into prepared cake batter before pouring into prepared pan and baking as directed. Grate additional 1 oz. semi-sweet chocolate; sprinkle over frosted cake before serving.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 44g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.