Mix to combine. When all of the yolks are in the creamy butter, turn the mixer to low speed and add the cocoa sour cream mixture. Hi Bebe, In a medium size bowl, melt chocolate chips and butter at 30-second increments until chocolate and butter is smooth and completely melted. https://www.thecookingmom.com/recipe-box/desserts/death-by-chocolate-cake If the box calls for 1/2 c water, you could replace 1/2 of that with sour cream (1/4 c sour cream) and your cake should be fine. I used three 8″ pans and calibrated my oven to 350. When the cake cooled, I was able to cut a perfectly flat base for the cake.. and thus sample the cake warm. Second Step: Pan . HELPFUL TIPS AFTER READING ALL THE REVIEWS: Well despite wanting to say I made a cake from "scratch" as I hate any boxed items, I tried this & the soldiers loved it! But many of us tend to like it when our cake is rich in flavors, and the best way to enhance flavors in our cake is by adding in sour cream. While creaming melt milk baking chocolate, you can use dark chocolate as … Thanks for your help. In the comments it looks like you do it in three 8 inch pans …. Add flour mixture and mix thoroughly. Hi Jean, we use Duncan Hines 15.25 ounce cake mix. I re-worded the instruction a bit, I think you may understand it more clearly now. Hi Rosa, Yes, it will be fine to use two 9×2 pans to make this recipe. Hope you will enjoy the cake. We rarely use a sugar syrup on our cakes but you could if you like. We used three 8 x 2 inch round pans that were greased and floured. Can I use 2 10inch cake pans for this recipe? Sour Cream Chocolate Cake is an easy cake that can be frosted or dusted with powdered sugar. You saved Too Much Chocolate Cake to your. ** For a deeper chocolate taste you can add 1 tablespoon cocoa powder and replace the water with 1 cup hot strong brewed or instant coffee. I set the timer for 5 more minutes and the wooden pick came out completey clean. Your email address will not be published. How many ounces in the cake mix you used for this recipe,please? The Classic only rose to an inch height. But these were still very delicious and dense!! I have been making this for about 2 years now for many, many different occasions, and it always gets rave reviews. I topped it with whipped cream and strawberries I dipped in chocolate. Then we added buttermilk and melted butter to increase the moisture and fat content and additional cocoa powder to amp up the … Great presentation and great rich, chocolate taste. Combine the flour, baking powder, baking soda, and salt; stir or whisk to blend thoroughly. It was bliss when eaten with vanilla ice cream and chocolate sauce. Your cakes have cooled off by now but in the future you might like to try this to keep your cakes moist. cake mix with sour cream and pudding added. Thank you so much!! And we eat with our eyes first, right? I replaced the h2o with strong coffee and used a bag (11.5 oz.) First we add the butter, cocoa and water to a sauce pan to melt everything together and dissolve the cocoa powder. I agree that this cake is enough without a glaze, but as I'm making this for a birthday (mine!!) It's a keeper for me. 10822 views. What about the eggs? All were decorated with modeling chocolate flowers and small bumblebees. The whipped cream frosting added a nice lightness to what could tend to be a slightly heavy cake. Ideally the butter is room temperature so it mixes in easily. Above, you said cakes taste best on the 3rd day, wrapped, without refrigeration. What do you think? Update 8/20/06 - have made this recipe many, many times now for parties and get-togethers. Reply admin October 23, 2015 at 6:34 PM. Adds Richness to the Cake. https://www.thespruceeats.com/triple-chocolate-cake-recipe-101366 What is it? I followed reccommendations of other reviewers by cutting the oil to 1/2 cup, adding 1/3 cup milk and cutting back the chocolate chips to about 1 1/4 cups, or a large bag of chocolate chips in Australian brands. I baked it in a bundt cake pan at 335 degrees for 55-60 min. Cupcakes will not taste fresh as long as cake. Since they are so small, they dry out more quickly. The cake will last longer if refrigerated but it should be kept under an airtight cover in the refrigerator, if not airtight it will dry out. Your daily values may be higher or lower depending on your calorie needs. Without refrigeration or freezing a cake is best when eaten on the 3rd day. ? So does 25 minutes sound about right for this recipe with three 8″ pans. The Classic Chocolate Cake makes 9 cups of batter so with 3 cups of batter in each pan it should have risen higher than 1 inch. chocolate cake mix sour cream, 2 large eggs, your choice of mix-ins, CAKE & PUDDING MIX to. Cooked it again with 1/2 the oil and it was great. Will it be sturdy enough to hold the fondant weight? (The frosting used in the photo below is our Seven Minute Frosting– so light and fluffy!). Preheat the oven to 325 F. In a large bowl, cream the butter, gradually add sugar, beating well. Remove cupcakes from the pan immediately and cool on a baking rack. I just have a questions , I only have 3 9×2 inches pan would if make a different or I could just use 2 9×2 instead of 3 8×2? I used Satiny Chocolate Glaze like many others but had no idea it really wasn't a glaze but came on more like a frosting. White chocolate vanilla bundt cake chocolate frosting best german chocolate bundt cake a doctored up cake mix table for seven the best chocolate sour cream bundt. Check for doneness with a toothpick or long skewer. Since it’s for his children, I️ would like a moist cake but don’t want to end up with a mess with the filling inside. Cut the calories and this cake still tastes awesome. It is important for them to be air tight. Hi Katie, The recipe can be baked in a 9×13 pan, but I think it only makes 6 to 6 1/2 cups batter. Filed Under: Blog Tutorials, Cakes and Cupcakes, Recipes Tagged With: Chocolate Cake, Chocolate Doctored Cake Mix, Chocolate Sour Cream Cake. 600 calories; protein 7.6g; carbohydrates 60.9g; fat 38.6g; cholesterol 78.9mg; sodium 550.4mg. However I love adding pudding mix to my bakes, can I add that to this? 1 (18.25 ounce) package devil's food cake mix, 1 (5.9 ounce) package instant chocolate pudding mix. Red Velvet Sour Cream Bundt Cake Your Cup of Cake. Let cake cool and make frosting and top with sprinkles. You will just need to lengthen the baking time a bit….check with a toothpick. Fill the bundt pan to within 1 1/4 inches from the top of the pan and you won’t run the risk of the batter baking over the sides. You will have a little over 2 1/4 cups batter in each of three 8″ pans. If you are making a chocolate strawberry cake you can use this recipe as is and add fresh chopped strawberries (if using frozen lessen your sour cream by half) and, if you can find it, use strawberry extract instead of vanilla. Cool in pan on wire rack. Thanks for posting this recipe, Denise. Then mix in the sour cream. Great for decorating because it holds it shape and doesn't crumble. Made all of those silly characters. Melt Chocolate: Microwave chocolate until its only just melted (suggest microwaving at 50% power in 30 second spurts until it reaches that “just melted”stage) Pour Chocolate and Milk into Batter: Add the melted chocolate, along with the milk to the cake batter and gently stir through with spatula to create a thick dark batter. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Hope you will enjoy the cake. When the cake cooled, I was able to cut a perfectly flat base for the cake.. and thus sample the cake warm. Mix together cake mix, water, oil, pudding, sour cream and eggs. Thank you it was a hit and I’m actually using it again thanks so much for your blog it’s made life so much easier!! Assembly. This cake won me First Prize at the county fair last year. Thanks for these recipes, great tools and supplies. Thanks! Hi Samantha, I’m happy to hear it was a hit! Samantha, I’m sorry your question was overlooked. Hi Suzie! Thanks for posting this recipe, Denise. Thank you so much for you nice comments! - I will be topping it with the Satiny Chocolate Glaze from this website. It turned out perfectly! Place 1 cake layer onto a platter, add ¼ cup of the frosting on top of the cake and spread with a spatula. Hi Olga, I think the doctored chocolate sour cream recipe makes approximately 7 cups of batter. of Ghirardelli's 60% cocoa bittersweet chocolate chips. I can say that for me, it is just almost too much chocolate cake. DOH!! How many servings would that cake make? Thanks. Very excited to try this. : Chocolate Sour Cream Cake from scratch. Cake: Preheat oven to 350°F. I need to make this tonight. I am testing these out on my son’s high school teachers. 2. Fudge cake/choc pudding/peanut butter chips (this one was awesome!). Such a fabulous recipe! Hi Gloria, If the toothpick comes out clean or with just a few crumbs attached, it is done. Standard: 16 minutes. Bake at 350 degrees, if the interior of the pan is dark, decrease the temperature by 25 degrees. Add the vanilla and cocoa mixture and blend thoroughly Beat the egg whites until stiff; fold into … Add the brandy and vanilla extract to the egg mixture. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. The Classic Vanilla (all butter) Buttercream or the Fluffy Buttercream recipe will be good. It was so rich and chocolate-y that we could not keep our hands off of it. How many cups of batter does this make? I just provided 162 cupcakes for an event. Oh how I love this Chocolate Sour Cream Cake (doctored cake mix) recipe! http://www.fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php, http://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html. The texture of this chocolate cake is so soft…I mean we add pudding mix, sour cream and a whole load of chocolate chips. Chocolate Sour Cream Cake One of the ingredients that makes this cake so dang good is the sour cream. Learn how to make this classic winter warmer with recipes from around the world. Update (10/24): Was wondering if anyone had used this recipe for cupcakes? We think cakes frosted without perishable fillings or frostings and left unrefrigerated should be eaten by the third day, especially with an all butter buttercream. Second, I am OBSESSED with your beautiful, white glossy frosting you used above with the choc cupcakes. Carmel cake/butterscotch pudding/butterscotch chips. In a separate bowl, combine the dry ingredients and stir or whisk to blend. The “Doctored”cake mix recipes were so helpful with time but were amazingly tasty. This recipe looks awesome! Enter your email below and receive a weekly update of new video tutorials, recipes and more. I am sure the chocoholics in my family will polish this up tonight. Check out how easy it is to take a boxed cake mix to a whole new level of deliciousness with just a few extra ingredients. I usually add butter when melting the chocolate, and add chocolate powder and icing sugar afer ive added the sour cream to the three basic ingredients you’ve specified here and it makes the best frosting for a chocolate cake. I will try your link above for fluffier Chocolate box-doctored cupcakes. Thank you! 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