Classic Mahogany Sour Cream Cake
- Prep Time: 30 minutes (Total Time: 3 hours 10 minutes)
- Serving Size: 16
- 3 squares BAKER'S Unsweetened Baking Chocolate
- 1/2 cup Water
- 1 container (8 ounce) BREAKSTONE'S Or KNUDSEN Sour Cream
- 1-3/4 cups Cake Flour
- 1-1/2 teaspoons CALUMET Baking Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2/3 cup Butter Softened
- 1 cup Granulated Sugar
- 2/3 cup Firmly Packed Brown Sugar
- 3 Eggs
- 2 teaspoons Vanilla
- BAKER'S ONE BOWL Chocolate Frosting
PREHEAT oven to 350°F. Grease and flour 2 (9-inch) round cake pans. Cover bottoms of pans with wax paper. Grease and flour wax paper; set aside. Microwave chocolate and water in medium microwaveable bowl on HIGH 1 to 2 min. or until chocolate is almost melted, stirring after each min. Stir until chocolate is completely melted; cool completely. Stir in sour cream.
MIX flour, baking powder, baking soda and salt; set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with the chocolate mixture, beating after each addition until well blended. Add vanilla; mix well. Pour evenly into prepared pans.
BAKE 35 to 40 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min.; remove from pans. Cool completely on wire racks. Fill and frost with BAKER'S® ONE BOWL Chocolate Frosting.
KRAFT KITCHENS TIPS
Prepare as directed, using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Sour cream and brown sugar add to the divine flavor of this special-occasion cake. Serve with a glass of ice cold low-fat milk.
RECIPE COURTESY OF KRAFT FOODS