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Double Chocolate Sour Cream Cake Recipe
|Cake mix||18 1⁄4 Ounce (1 Package, Plus Devil'S Food)|
|Dairy sour cream||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Oil||1⁄3 Cup (5.33 tbs)|
|Miniature semi sweet chocolate chips||1 Cup (16 tbs)|
|Powdered sugar||3 Cup (48 tbs)|
|Margarine/Butter||3 Tablespoon, softened|
|Orange juice||6 Tablespoon|
|Orange extract||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 6016 Calories from Fat 2103
% Daily Value*
Total Fat 237 g364.5%
Saturated Fat 77.3 g386.6%
Trans Fat 0 g
Cholesterol 754 mg
Sodium 4473.5 mg186.4%
Total Carbohydrates 954 g318%
Dietary Fiber 15.1 g60.5%
Sugars 658.8 g
Protein 63 g125.8%
Vitamin A 76.9% Vitamin C 78.5%
Calcium 88.1% Iron 53.3%
*Based on a 2000 Calorie diet
Grease and flour two 8 or 9-inch round cake pans.
In large bowl, combine cake mix, oil, eggs, sour cream, and water at low speed until moistened.
Beat at highest speed 2 minutes.
Stir in chocolate chips.
Pour batter into prepared pans.
Bake at 350°F for 45 to 55 minutes or until toothpick inserted in center comes out clean.
Cool cake in pans 15 minutes; invert onto cooling racks to cool completely.
In small bowl, combine all frosting ingredients.
Beat at medium speed until smooth and creamy.
Fill and frost cake.
Garnish with mandarin oranges, if desired.