Recipe by Daisy Brand
"This chocolate layer cake with chocolate frosting is extra rich and moist from a generous addition of sour cream!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
vanilla extract, divided usage
firmly packed brown sugar
2 (1 ounce) squares
semi-sweet baking chocolate, melted
1 1/3 cups
unsweetened cocoa, divided usage
1 1/4 cups
Daisy Brand Sour Cream, divided usage
This cake is amazing! Super moist. I am not a very good baker, however I am happy to say this recipe turned out great. I put the baked cakes into the freezer for 1/2 hour before frosting them -- it made frosting a bit easier.
I am a competent cook and I followed this recipe to the T, but it did not come out well at all. The cake crumbled to bits long before I could even attempt to frost it. I think the problem is that the recipe only calls for one egg, which just isn't enough to bind the batter together properly. I won't make this again.
Make this superior chocolate cake, and you'll never use another recipe. You'll even stop buying cake mixes -- it's that good! A Holiday must!
Good cake! We enjoyed it very much. It was a bit too sweet for our taste though. This time I made it according to the recipe with one exception I had to substitute vanilla extract for rum (did't realize I was out of vanilla), but it ended up being very tasty. Next time when I make this cake I will slice it on 4 layers and add frosting in between 2 layers of cream cheese frosting. Also will add less sugar.
What earned this cake 5 stars was the icing. I am not an icing fan, but the delicate blend of sour cream/butter was wonderful. I made the recipe with only one substitution; I used milk (1%) instead of water in the batter. These made 20 cupcakes that peaked nicely, and the frosting was just enough to liberally frost all 20! I will definitely make the icing again. The cake I might play with the "fat" part, as I am not partial to oil in my cakes. (Still VERY good as is!)
This cake is SO good! I have made this cake twice and it was amazing both times! On the second cake I made a raspberry filling that complimented this cake so well! This is definitely my go to chocolate cake from now on!
Perfect as is!
One of the best chocolate cakes I've ever made. Super moist and the our cream in the icing cut the sweetness a bit and made it scrumptious!!
Easy recipe and quite forgiving for novice bakers.
* Percent Daily Values are based on a 2,000 calorie diet.
Daisy Brand Sour Cream Chocolate Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 260
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Discover the no-fail way to make moist chocolate Bundt cake.
Blueberries, cinnamon-sugar, and pecans—wake up to a bite of the Big Yummy!
Make rich and impressive single-serving chocolate cakes.