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Sour Cream Cocoa Cake Recipe
|Cocoa||1⁄2 Cup (8 tbs)|
|Boiling water||3⁄4 Cup (12 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Sugar||2 Cup (32 tbs)|
|Cake flour||2 Cup (32 tbs), sifted|
|Sour cream||1⁄2 Cup (8 tbs)|
|Baking soda||1⁄2 Teaspoon|
Calories 2216 Calories from Fat 647
% Daily Value*
Total Fat 73 g112.9%
Saturated Fat 24.3 g121.3%
Trans Fat 6.7 g
Cholesterol 29.9 mg10%
Sodium 1448.6 mg60.4%
Total Carbohydrates 359 g119.7%
Dietary Fiber 35.4 g141.6%
Sugars 205.6 g
Protein 69 g137.8%
Vitamin A 6.6% Vitamin C 0.86%
Calcium 27.6% Iron 47.5%
*Based on a 2000 Calorie diet
1.Start by preheating the oven to 350F degrees
2.Mix cocoa with boiling water; stir until smooth; cool.
3.Cream shortening, gradually add half the sugar; cream until light and fluffy; add cocoa mixture.
4.Sift dry ingredients (except sugar) together 3 times; stir into cocoa mixture alternately with combined cream and vanilla.
5.Beat egg whites until soft peaks form; gradually add rest of sugar and beat until peaks round over gently; fold into batter.
6.Pour into 2 (9 inch) round layer pans, greased and lined.
7.Bake in the oven for 30 minutes.
8.When cool, frost with Mocha Frosting