Serves: 12
Total Calories: 321
1. Heat oven to 350°F. Grease and flour two 8 or 9-inch round cake pans line bottom of pans with waxed paper. In medium bowl, combine flour, sugar, baking soda, salt and baking powder mix well.
2. In large bowl, combine all remaining ingredients blend well. Add dry ingredients blend at low speed until moistened. Beat 3 minutes at high speed. Pour batter into greased, floured and lined pans.
3. Bake at 350°F. for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans. Cool 1 hour or until completely cooled. Fill and frost as desired.
High Altitude (above 3500 feet): Decrease sugar to 1 3/4 cups omit baking powder. Bake at 375°F. for 25 to 35 minutes.
Nutrition Information Per Serving: Serving Size: 1/12 of Recipe * Calories: 360 * Calories from Fat: 130 * % Daily Value: Total Fat: 14 g 22% * Saturated Fat: 6 g 30% * Cholesterol: 40 mg 13% * Sodium: 350 mg 15% * Total Carbohydrate: 53 g 18% * Dietary Fiber: 2 g 8% * Sugars: 34 g * Protein: 5 g * Vitamin A: 4% * Vitamin C: 0% * Calcium: 4% * Iron: 10% * Dietary Exchanges: 2 Starch, 1 1/2 Fruit, 2 1/2 Fat or 3 1/2 Carbohydrate, 2 1/2 Fat
See Cook's Note: For Butter Cake, Cook's Note: Testing For Doneness and Cook's Note: Cutting and Serving a Round Cake
This Chocolate Sour Cream Cake recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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