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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 242.3
  • Total Fat: 7.6 g
  • Cholesterol: 53.7 mg
  • Sodium: 318.3 mg
  • Total Carbs: 51.2 g
  • Dietary Fiber: 2.9 g
  • Protein: 5.1 g

View full nutritional breakdown of Sour Cream Chocolate Cake calories by ingredient
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Sour Cream Chocolate Cake

Submitted by: SODAPOP1956
Sour Cream Chocolate Cake

Introduction

I use this cake to make all kinds of filled cakes for birthdays and such. My oldest grand daughter loves my Chocolate Covered Cherry Cake. I fill between layers with Wilderness Lite Cherry Pie Filling and frost it with my Chocolate Velvet frosting. I use this cake to make all kinds of filled cakes for birthdays and such. My oldest grand daughter loves my Chocolate Covered Cherry Cake. I fill between layers with Wilderness Lite Cherry Pie Filling and frost it with my Chocolate Velvet frosting.
Number of Servings: 20

Ingredients

    1 1/2 cup White Flour
    1 cup Whole Wheat Flour
    1 cup Powdered Baking Cocoa
    1 tea Salt
    1 1/2 tea Baking soda
    1/2 tea Baking powder
    1 cup fat free sour cream
    1/2 cup butter
    3 large eggs
    1 1/2 cups 1% milk
    1 cup Xylitol
    1 cup splenda granulated no calorie sweetener


Directions

Mix 1st six ing, in a bowl with a wire whisk and set aside.
Beat butter and sweeteners together until well blended. Add sour cream and beat until well blended. Add eggs one at a time beating well after each egg.
Add flour mixture and milk alternately with each other in four additions beating until well combined after each addition (ie. add 1/4 of the flour mixture and beat well. Add 1/4 of the milk and beat well.)scraping bowl after each addition.
Beat all ing. for 3 min on high. Batter will be very thick.

Bake @ 350 degrees for 17-25 min. Use either 3 9in round or square pans or 2 13x9 rectangular pans.

Put your favorite filling or frosting between layers and frost outside of whole cake. Decorate with the same kind of fresh fruit as is in the fillin, cherries, raspberries ect.
Should serve 20 2x2 inch pieces from a 13x9 inch cake.
If you wrap the layers in plastic wrap and freeze them before frosting it will keep you from getting crumbs in the frosting.

Number of Servings: 20

Recipe submitted by SparkPeople user SODAPOP1956.






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