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My review
Sour Cream Chocolate Cake
Jean Haseloh
"This is a rich chocolate cake with a fudge frosting. If you don't have sour cream, you can use sweet cream and add 1 tablespoon of lemon juice or vinegar."
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Ingredients
servings 338Original recipe yields 18 servings (1 - 9 x 13 inch cake)
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Directions
{{model.addEditText}} Print- Beat the eggs in a large mixing bowl. Melt the 2 tablespoons shortening, and add it and the sour cream to the eggs.
- In another bowl, sift together 1 1/4 cups sugar, flour, cocoa and 1/4 teaspoon salt. Add these dry ingredients to the egg mixture. Stir the batter until smooth. Add in the vanilla and stir. Lastly, add the soda dissolved in hot water. Stir.
- Pour batter into a greased and floured 9 x 13 inch pan. Bake at 350 degrees F (175 degrees C) for 35 minutes, or until done. Cool.
- To Make the Frosting: Combine 2 cups sugar, corn syrup, milk, 1/2 cup shortening, unsweetened chocolate, and 1/4 teaspoon salt in a small saucepan. Stir over low heat until chocolate melts. Bring to a full rolling boil and boil for one minute, stirring constantly. Remove the pan from the heat. Add 1 teaspoon vanilla, and beat the frosting mixture until it has a smooth spreading consistency.
- Frost the cake when it has completely cooled.
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Reviews
Read all reviews 1718 Ratings
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Most helpful positive review
5/18/2007
Since this recipe received such mixed reviews I wasn't sure of the a good end result, however I mixed it up and baked it in a 8-inch diameter cake pan and after tooth picking it several times en...
Most helpful critical review
10/20/2001
What in the world did I do wrong?? Could not mistake the OVERPOWERING baking soda taste that left a TANG on your tongue. Sadly, I had to throw the whole cake out. What did I do wrong? I coul...
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Newest
5/18/2007
Since this recipe received such mixed reviews I wasn't sure of the a good end result, however I mixed it up and baked it in a 8-inch diameter cake pan and after tooth picking it several times en...
3/5/2004
This is just like the sour cream cake my mother made. The first time I made this, it was dry and overdone, but after cutting 5-10 minutes off the baking time it has turned out perfect. Check by ...
10/20/2001
What in the world did I do wrong?? Could not mistake the OVERPOWERING baking soda taste that left a TANG on your tongue. Sadly, I had to throw the whole cake out. What did I do wrong? I coul...
4/30/2008
My family and I enjoyed the spongy texture of this cake. Based on other reviews, I checked it at 25 minutes and found that it was ready, otherwise it would have been overcooked at 35 minutes. ...
7/30/2008
I have made this cake numerous times and it was ALWAYS a success!!! It is very moist!!!! However I did add a couple of things once just to spice it up....I made it a 3 layer cake and filled the ...
4/25/2002
I think this is a very good recipe. I know it has been handed down for several generations.
4/15/2009
I doubled the amount of cocoa in this recipe and I loved it. It goes well with Peanut Butter frosting.
1/20/2005
I was so disappointed especially after reading the positive comments. I followed the recipe to the letter. I do agree that the cake isn't overly sweet, but the cake has a gummy texture, it teste...
12/13/2004
very easy to make and delicious! Cake itself is not that sweet, and having the frosting is essential; the guests would pour as much frosting as they want to adjust for their taste.