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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

    Substitute

    Prepare as directed, using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

    Size-Wise

    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