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Mahogany Sour Cream Cake Recipe
|Unsweetened bakers chocolate square||3|
|Water||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄2 Pint (1 Cup)|
|Flour||1 2⁄3 Cup (26.67 tbs)|
|Calumet baking powder||1 1⁄2 Teaspoon|
|Baking soda||1 Teaspoon|
|Butter/Margarine||2⁄3 Cup (10.67 tbs)|
|Firmly packed light brown sugar||2⁄3 Cup (10.67 tbs)|
|Granulated sugar||1 Cup (16 tbs)|
|Continental flair frosting||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 4626 Calories from Fat 2217
% Daily Value*
Total Fat 251 g386.8%
Saturated Fat 157.7 g788.7%
Trans Fat 0 g
Cholesterol 1141.6 mg
Sodium 4384.6 mg182.7%
Total Carbohydrates 565 g188.5%
Dietary Fiber 20.1 g80.3%
Sugars 378.2 g
Protein 58 g116.1%
Vitamin A 117.2% Vitamin C 3.6%
Calcium 118% Iron 166.4%
*Based on a 2000 Calorie diet
Cool; then stir in sour cream.
Mix flour, baking powder, soda and salt.
Gradually beat in sugars; beat until light and fluffy.
Add eggs, one at a time, beating thoroughly after each.
Alternately add flour and chocolate mixtures, beating after each addition until smooth.
Stir in vanilla.
Pour into 2 well-greased and floured 9-inch layer pans.
Bake at 350° for 35 to 40 minutes, or until cake tester inserted in centers comes out clean.
Cool in pans 10 minutes.
Remove from pans and finish cooling on racks.
Spread frosting between layers and over top and sides of cake.