ine a 9-inch round cake pan with parchment paper.
emove from heat.
Add chocolate, broken into pieces. Stir until
Combine flour, sugar and salt.
Bring cocoa, oleo and water to a boil.
Stir into flour mixture.
Mix cream and soda.
Add eggs and add to mixture.
Bake 25 to 30 minutes at 350\u00b0.
Best when topped with Betty Crocker chocolate sour cream frosting and is kept covered and refrigerated.
inch bundt pan.
Cream butter, vanilla and sugar until
rease two 8 inch round cake pans. Scatter sliced almonds over
br>Stir in eggs and sour cream; mix well.
Pour into
br>Add the oil and sour cream and half the water, whisk
n 8 inch round cake pan.
Cream butter, sugar and lemon
b>cake mix as directed on package, substituting 1 cup of the sour cream
nd flour 2 9 inch cake pans.
Preheat oven to
00b0F.
FOR THE CAKE: Combine cocoa, chocolate, and espresso powder (if
owl blend the cake mix, pudding mix, eggs, sour cream, warm water and
Line a 9 x 13-inch pan with one layer of crackers.
Mix pudding and milk.
When pudding is set, fold in Cool Whip.
Spread half of pudding mixture on top of crackers.
Place another layer of crackers on top.
Spread remaining mixture over crackers. Place last layer of crackers on top.
Frost with Chocolate Frosting.
Chocolate Sour Cream Frosting is great with this recipe.
Refrigerate overnight.
rease 2 8\" layer cake pans Melt the chocolate- set aside Sift
Mix soda in sour cream.
Set aside. Cream sugar and butter. Add eggs then chocolate, flour and sour cream with soda, alternately.
Bake either in loaf pan or two layer pans at 350\u00b0 for 30 to 35 minutes.
Put butter, sugar and unbeaten eggs in bowl.
Beat and blend very well.
Add sour cream, sifted flour, baking soda, baking powder and salt.
Blend well.
Last, make a thin paste of Hershey's cocoa and hot water.
Blend all this into the batter. Stir well and pour into 2 (9-inch) greased layer cake pans.
Bake 30 to 35 minutes in 350\u00b0 oven.
Put layers together with any chocolate frosting or whipped cream.
Combine sugar, flour and soda in a large bowl; mix well and set
aside.
Combine
water,
butter and cocoa in a heavy saucepan;
bring
to
a
boil, stirring constantly.
Gradually stir
hot mixture into flour mixture; stir well.
Stir in eggs and sour cream;
mix well.
Pour into a greased and floured 13 x 9 x 2-inch baking pan.\tBake at 350\u00b0 for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
Cool. Frost
with Chocolate-Peanut Butter Frosting.
Yields 15 to 18 servings.
Cream butter; set aside.
Mix flour, sugar, cocoa, soda and salt.
Add sour cream, eggs, and vanilla to butter.
Blend on low. Add flour mixture.
Blend on low, then beat 3 minutes at
medium. Pour
into
greased and floured 9-inch round cake pans.
Bake
at 350\u00b0
for 35 to 40 minutes.
Do not overcook. Cool and ice. Serves 12 to 15.
Beat first five ingredients well.
Add eggs and sour cream and beat.
Bake in greased Bundt or tube pan at 350\u00b0 for 1 hour.
Cool 1 hour before serving.
Cream butter and sugar until light and fluffy.
Add sour cream, egg yolks and vanilla; mix well.
Add combined dry ingredients alternately with milk, mixing well after each addition.
Fold in stiffly beaten egg whites.
Pour into 2 greased and floured 9-inch layer cake pans.
Bake at 350\u00b0 for 30 to 35 minutes, or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans.
Fill and frost with Chocolate Sour Cream Frosting.