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Chocolate-Sour Cream Cake

An impressive chocolate and sour cream cake with frosting made in oven – a delicious dessert!

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  • prep time 25 min
  • total time 2 hr 15 min
  • ingredients 17
  • servings 12
 

Ingredients

Cake

2
cups all-purpose flour
2
cups granulated sugar
1 1/4
teaspoons baking soda
1
teaspoon salt
1/2
teaspoon baking powder
1
cup water
3/4
cup sour cream
1/4
cup shortening
1
teaspoon vanilla
2
eggs
4
oz unsweetened baking chocolate, cut into pieces, melted and cooled

Frosting

3
cups powdered sugar
1/4
cup sour cream
1/4
cup butter or margarine, softened
3
tablespoons milk
1
teaspoon vanilla
3
oz unsweetened baking chocolate, cut into pieces, melted and cooled

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Grease 2 (8- or 9-inch) round cake pans with shortening; lightly flour. Line bottom of pans with waxed paper. In medium bowl, mix flour, sugar, baking soda, salt and baking powder; set aside.
  • 2 In large bowl, beat remaining cake ingredients with electric mixer on medium speed until well blended, scraping bowl occasionally. On low speed, beat in flour mixture until moistened, scraping bowl occasionally. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter evenly into pans.
  • 3 Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans; place on wire racks. Cool completely, about 1 hour.
  • 4 In small bowl, beat frosting ingredients with electric mixer on low speed until moistened. Beat on high speed until smooth and creamy. Place 1 cake layer, top side down, on serving plate. Spread evenly with about 1/4 of frosting. Top with remaining cake layer, top side up. Spread sides and top of cake with remaining frosting.
  • 1 Heat oven to 350°F. Grease 2 (8- or 9-inch) round cake pans with shortening; lightly flour. Line bottom of pans with waxed paper. In medium bowl, mix flour, sugar, baking soda, salt and baking powder; set aside.
  • 2 In large bowl, beat remaining cake ingredients with electric mixer on medium speed until well blended, scraping bowl occasionally. On low speed, beat in flour mixture until moistened, scraping bowl occasionally. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter evenly into pans.
  • 3 Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans; place on wire racks. Cool completely, about 1 hour.
  • 4 In small bowl, beat frosting ingredients with electric mixer on low speed until moistened. Beat on high speed until smooth and creamy. Place 1 cake layer, top side down, on serving plate. Spread evenly with about 1/4 of frosting. Top with remaining cake layer, top side up. Spread sides and top of cake with remaining frosting.

EXPERT TIPS

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Expert Tips

Wow your friends! Garnish this moist chocolate cake with chocolate curls and a sprinkling of unsweetened baking cocoa for a dramatic look. Or just make a simple topping of grated chocolate for an easy but impressive look.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
560
(
Calories from Fat
200),
% Daily Value
Total Fat
22g
22%
(Saturated Fat
11g,
11%
Trans Fat
1g
1%
),
Cholesterol
60mg
60%;
Sodium
400mg
400%;
Total Carbohydrate
85g
85%
(Dietary Fiber
3g
3%
  Sugars
63g
63%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
6%;
Iron
10%;
Exchanges:
2 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.