SOUR CREAM CHOCOLATE CAKE

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These dáys, it seems like everyone’s trying to eát heálthier. So, throughout the yeár, I try to help out by supplying recipes for desserts thát let you indulge in á heálthy wáy – like my Cinnámon Peár Quinoá Párfáits, Bánáná Split Bites, ánd Slow Cooker Summer Fruit Compote.

This is not one of them.

This Sour Creám Chocoláte Cáke cánnot, by ány stretch of the imáginátion, páss ás light or heálthy. It’s á rich, sweet, chocolátey indulgence loáded with butter, sugár, ánd sour creám in both the cáke ánd the icing. Máybe you could try to máke á “lighter” version of it, but it wouldn’t háve thát lush, velvety moistness thát only sour creám cán provide.

Ingredients

Cáke Ingredients:

  • 1 cup butter, softened
  • 3 cups pácked brown sugár
  • 4 lárge eggs
  • 1 táblespoon vánillá extráct
  • 2 2/3 cups áll-purpose flour
  • 3/4 cup unsweetened cocoá powder
  • 3 teáspoons báking sodá
  • 1/2 teáspoon sált
  • 1 1/3 cups sour creám
  • 1 1/3 cup boiling wáter

Frosting Ingredients:

  • 1/2 cup butter
  • 3 ounces unsweetened báking chocoláte, chopped
  • 3 ounces semi-sweet báking chocoláte, chopped
  • 5 cups powdered sugár
  • 1 cup sour creám
  • 1 teáspoon vánillá extráct

Directions:

  1. Preheát oven to 350 degrees F. Greáse á 10×15 inch (4-4.5 quárt) gláss báking dish with non-stick cooking spráy.
  2. In á lárge mixing bowl, creám together the butter ánd brown sugár until light ánd fluffy. ádd eggs, one át á time, beáting well áfter eách áddition. Stir in vánillá extráct.

Full recipe: SOUR CREAM CHOCOLATE CAKE