CHOCOLATE GLAZED CHOCOLATE CAKE
Thank goodness it isn't a dream! Chocolate in four forms, including Betty Crocker® cake mix, makes this dessert extra chocolaty-and extra delicious.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h35m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
- In large bowl, mix cake mix, chocolate milk, butter, eggs, sour cream and dry pudding mix with spoon until well blended (batter will be very thick). Stir in chocolate chips. Spoon into pan.
- Bake 56 to 64 minutes or until top springs back when touched lightly in center. Cool 10 minutes in pan. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 2 hours.
- In 1-quart saucepan, heat glaze ingredients over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth. Drizzle over cake. Store loosely covered.
Nutrition Facts : Calories 400, Carbohydrate 50 g, Cholesterol 65 mg, Fat 4, Fiber 2 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 34 g, TransFat 0 g
GLAZED SOUR CREAM-CHOCOLATE CAKE
Replace water with sour cream in your box mix to make a tasty Glazed Sour Cream-Chocolate Cake! You'll love this tender, moist sour cream-chocolate cake.
Provided by My Food and Family
Categories Recipes
Time 2h10m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Spray 2 (9-inch) round pans with cooking spray; cover bottoms with waxed paper. Prepare cake batter as directed on package, substituting 1 cup sour cream for all the water. Stir in 2 Tbsp. coffee granules; pour into prepared pans. Bake as directed on package. Cool in pans 10 min.; remove from pans to wire racks. Immediately remove waxed paper. Cool cakes completely.
- Dissolve remaining coffee granules in hot water. Melt dipping chocolate as directed on tub. Stir in butter, coffee and remaining sour cream until blended; pour 1/3 cup into medium bowl. Whisk in COOL WHIP.
- Stack cake layers on plate, spreading COOL WHIP mixture between layers. Pour remaining warm glaze over cake, allowing excess to drip down side. Top with berries. Refrigerate 30 min. or until glaze is firm.
Nutrition Facts : Calories 310, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 50 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
GLAZED CHOCOLATE-SOUR CREAM CAKE
Make and share this Glazed Chocolate-Sour Cream Cake recipe from Food.com.
Provided by southern chef in lo
Categories Dessert
Time 1h5m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Grease and flour 2 (9-inch) round cake pans.
- Line bottoms of pans with wax paper.
- Prepare cake mix as directed on package, substituting 1 cup of the sour cream for all of the water.
- Stir in 2 tablespoons of the instant coffee.
- Spread batter into prepared pans.
- Bake as directed on package.
- Cool 10 min.; remove from pans.
- Immediately remove wax paper.
- Cool completely on wire racks.
- Dissolve remaining 1 tablespoons instant coffee in water.
- Melt dipping chocolate as directed on container.
- Stir in butter, dissolved instant coffee and remaining 2 tablespoons sour cream; mix until well blended.
- Place 1/3 cup of the chocolate mixture in medium bowl; gently stir in whipped topping.
- Place 1 cake layer on serving plate.
- Spread with whipped topping mixture.
- Top with second cake layer.
- Pour remaining warm chocolate glaze mixture over top of filled cake, allowing it to drip over sides.
- Pile berries on top of cake.
- Refrigerate 30 minute or until chocolate glaze is set.
- Store leftover cake in refrigerator.
Nutrition Facts : Calories 357, Fat 23.8, SaturatedFat 8.5, Cholesterol 76.3, Sodium 407.4, Carbohydrate 34.5, Fiber 1.9, Sugar 18.2, Protein 5
GLAZED SOUR CREAM GEM CAKES
Gem Cakes are mini sour cream cakes dressed up in colorful glaze. Thanks to the addition of sweet rice flour and sour cream, they have a uniquely plush texture.
Provided by Joy Cho
Categories Butter Egg Sour Cream Milk/Cream Bake Tree Nut Free Soy Free Dessert Cake Easter
Yield 20 mini (2") Bundt cakes or 12 muffin-size cakes
Number Of Ingredients 14
Steps:
- Place a rack in center of oven; preheat to 325°. Lightly coat 20 molds of 2 brownie Bundt pans or the cups of a standard 12-cup muffin pan or 2 standard 6-cup muffin pans with nonstick spray; lightly dust with flour, tapping out excess. Whisk rice flour, baking powder, baking soda, kosher salt, and ½ cup (scant; 60 g) all-purpose flour in a medium bowl to combine.
- Beat butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed just until smooth. Add granulated sugar and beat until pale and creamy, about 3 minutes. Scrape down sides of bowl with a rubber spatula. With motor running, add eggs one at a time, beating to incorporate and scraping down sides of bowl after each addition. Add vanilla and beat just to combine. (Mixture may look slightly curdled at this point, but don't worry, it will come together in the end.)
- Using a fine-mesh sieve, sift in half of dry ingredients and beat on low speed just until a few dry patches remain. Scrape down sides of bowl and add sour cream and milk; beat just until incorporated. Sift in remaining dry ingredients and beat until combined (be careful not to overmix).
- Carefully divide batter among prepared pans (about 2 Tbsp. per mold for Bundt pans or about 3 Tbsp. per cup for muffin pan). Bake, rotating pans halfway through, until a tester inserted into the center of a cake comes out clean, 14-16 minutes for Bundts, 17-20 minutes for muffins. Let cakes cool in pan 10 minutes, then gently loosen cakes with a small offset spatula and turn out onto wire racks; let cool completely.
- Dip tops of cakes in glaze of choice; set back on racks, letting excess glaze drip down sides (for easy cleanup, lay a sheet of parchment paper underneath racks to catch any drips). If you want a more vibrant look, double-glaze cakes. Sprinkle cakes with toppings as desired (e.g., a pinch of sea salt on Milk Tea Glaze, coconut or sesame seeds on Matcha Glaze, and lemon zest on Strawberry Jam Glaze). Do ahead: Like doughnuts, gem cakes are best enjoyed the day they are baked but can be made 2 days ahead. Store airtight at room temperature.
More about "glazed sour cream chocolate cake recipes"
CHOCOLATE SOUR CREAM BUNDT CAKE RECIPE - LEITE'S …
From leitesculinaria.com
4.9/5 (55)Total Time 1 hr 30 minsCategory DessertCalories 397 per serving
- Adjust the oven rack to the center of the oven and preheat it to 350°F (180°C). Butter and flour a 10- or 12-cup Bundt pan.
- Just before glazing the cooled cake, place the chopped chocolate and agave nectar or corn syrup in a bowl. Combine the heavy cream and sugar in a small saucepan over medium heat. Stir constantly until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until melted and smooth. If the glaze is exceptionally runny, let it sit for a minute or so to thicken.
CHOCOLATE SOUR CREAM BUNDT CAKE - TWO PEAS & THEIR …
From twopeasandtheirpod.com
4.6/5 Total Time 1 hrCategory DessertCalories 462 per serving
- Position a rack in the center of the oven and heat to 350 degrees F. Butter and flour a 10 or 12-cup Bundt pan and set aside.
- In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
- In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream (or Greek yogurt) and the vanilla extract. Whisk until smooth.
- Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.
CHOCOLATE SOUR CREAM BUNDT CAKE | THE BEST CAKE …
From thebestcakerecipes.com
4.5/5 (23)Calories 651 per servingServings 12
SOUR CREAM CHOCOLATE CAKE RECIPE | LIL' LUNA
From lilluna.com
4.9/5 (83)Total Time 1 hr 5 minsCategory DessertCalories 449 per serving
CHOCOLATE POUND CAKE WITH CHOCOLATE GLAZE - A SPICY PERSPECTIVE
From aspicyperspective.com
CHOCOLATE SOUR CREAM BUNDT CAKE RECIPE | BARBARA BAKES
From barbarabakes.com
CHOCOLATE SOUR CREAM POUND CAKE - I SCREAM FOR …
From iscreamforbuttercream.com
21 BEST SOUR CREAM RECIPES FOR EVERY MEAL OF THE DAY - THE …
From thepioneerwoman.com
SOUR CREAM CAKE WITH CHOCOLATE GLAZE RECIPE ON FOOD52
From food52.com
CHOCOLATE SOUR CREAM BUNDT CAKE WITH CHOCOLATE GLAZE
From epicurious.com
CHOCOLATE SOUR CREAM CAKE - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
CHOCOLATE SOUR CREAM BUNDT CAKE | BEYOND KIMCHEE
From beyondkimchee.com
SOUR CREAM CHOCOLATE CAKE | THE BEST CHOCOLATE CAKE …
From cookiesandcups.com
TRIPLE CHOCOLATE BUNDT CAKE RECIPE + VIDEO | A SPICY …
From aspicyperspective.com
DOUBLE CHOCOLATE SOUR CREAM LOAF CAKE WITH ESPRESSO GLAZE
From nordicware.com
CHOCOLATE SOUR CREAM BUNDT CAKE - DAMN DELICIOUS
From damndelicious.net
CHOCOLATE SOUR CREAM BUNDT CAKE WITH GLAZE | BAKED ABUNDANCE
From bakedabundance.com
CHOCOLATE SOUR CREAM POUND CAKE | CHENéE TODAY
From cheneetoday.com
BEST KETO CHOCOLATE SOUR CREAM CAKE | SOUR CREAM CAKE, SOUR …
From pinterest.com
SOUR CREAM CHOCOLATE BUNDT CAKE | BAKED BREE
From bakedbree.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love