Sour Cream Chocolate Chip Cake II Recipe

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Most Helpful Positive Review

May 29, 2003

Very good recipe. Cake is moist and rich. One thing the recipe does not mention which novice bakers, like myself, may not realize is to grease the pan. Other than that, delicious!

—VINSHIPE

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Most Helpful Critical Review

Jul 17, 2008

I followed the recipe exactly and the cake was a dissapointment. I will try again, but leave out the chocolate chips in the batter. I'll make more topping for the middle of the cake and the top.

—DAGODAME

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9 Ratings

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Mar 28, 2011

This was absolutely amazing. Last week my huge Sams Club sized Sour cream expired. I didn't want to throw it out so I looked up some recipes. I added an extra scoop of sour cream trying to reduce the amount I had left. I also added in a pinch of cinnamon and pumpkin pie because I read it was kinda bland. So the cake was very moist. The chocolate chips went to the bottom so I flipped the piece of cake so the melted chips were like frosting but on the inside. Will be making it many times!!

—Erica

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May 19, 2009

This cake was very moist and tasty. I prepared mine in the 8x8 inch pan and had to increase the cooking time as the middle of the cake was not completely cooked after 45 minutes. I also made extra topping which gave the cake a little extra crunch. Will make this again.

—kb1

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Aug 29, 2002

My family thoroughly enjoyed this cake. Very moist and easy to put together. I made a double recipe and used my large loaf pans.

—ERRICSON

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Jan 19, 2011

This was really good as cupcakes for my kids. I misread and though it would be a chocolate batter with chocolate chips so when I got all of my ingredients out I realized it wasn't. I didn't want to look for another recipe so I added 1/2 cup cocoa powder and about another 1/3 cup of sour cream. Mine turned out nice and light and chocolatley and not crumbly like alot of cakes. I did not do the topper on here either. Since it was cupcakes I made a cream cheese icing. Was sooooo yummy with the icing.

—CanadianCookingMamma

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Jan 28, 2013

I followed the recipe exactly and it was AMAZING! I made it in the 8x8 pan. So yummy and moist!

—LACEYNICE

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Sep 05, 2012

Couple of substitutions/additions: 1. Used Chobani plain nonfat greek yogurt rather than sour cream. I use that substitution quite a bit to good effect. 2. Couldn't bare the thought of a vanilla looking cake so added a 1/4 cup of unsweetened cocoa powder. Voila! Chocolate cake. 3. Added some instant coffee. About 1/8 cup, for additional flavor. 4. Did not do the streusel mixture at all. Frosting, which I did not make, may be overkill.

—cliffr

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Nutrition

Calories
432 kcal
22%

Carbohydrates
52.3 g
17%

Cholesterol
77 mg
26%

Fat
24.1 g
37%

Fiber
2 g
8%

Protein
5.6 g
11%

Sodium
204 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sour Cream Chocolate Chip Cake II

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 432
Calories from Fat: 217

% Daily Value *
Total Fat 24.1g 37 %
Saturated Fat 12.5g 63 %
Cholesterol 77mg 26 %
Sodium 204mg 8 %
Potassium 159mg 4 %
Total Carbohydrates 52.3g 17 %
Dietary Fiber 2g 8 %
Protein 5.6g 11 %
Sugars 34.6g
Vitamin A 10 %
Vitamin C < 1 %
Calcium 10 %
Iron 18 %
Thiamin 19 %
Niacin 19 %
Vitamin B6 4 %
Magnesium 13 %
Folate 28 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.