Sour Cream Chocolate Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1 1/2 cup White Flour1 cup Whole Wheat Flour1 cup Powdered Baking Cocoa1 tea Salt1 1/2 tea Baking soda1/2 tea Baking powder1 cup fat free sour cream1/2 cup butter3 large eggs1 1/2 cups 1% milk1 cup Xylitol1 cup splenda granulated no calorie sweetener
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.
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.
Nutritional Info 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