Preheat oven 350.
Grease and flour 2 9-inch or 3 8-inch cake layer pans or 1 9X13 obling. Or line 3 cupcake tins (3 dozen) Cut and fit parchment for cake pans.
Combine dry ingredients.
Cream butter and sugar and add rest of wet ingredients.
Slowly combine dry ingredients with wet ingredients, making sure to combine well.
Beat 3 minutes at high speed, scraping occasionally. Pour into pans.
Bake as follows:
for 9X13 pan, bake 40-45 minutes
for layers, bake 30-35 minutes
For cupcakes, 20-25 minutes
Til top springs back when lightly touched.
Cool and then frost
Mix butter and cooled chocolate thoroughly. Stir in sour cream and vanilla. Blend in sugar. Beat til smooth and spreading consistency.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (502g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1118 (54%)|
|Amt Per Serving||% DV|
|Total Fat 124.2g||166 %|
|Saturated Fat 76.3g||381 %|
|Monounsaturated Fat 37.3g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 102.5mg||32 %|
|Sodium 403.5mg||14 %|
|Potassium 1761.7mg||46 %|
|Total Carbohydrate 281.6g||83 %|
|Dietary Fiber 34.2g||137 %|
|Sugars, other 247.5g|
|Protein 31.8g||45 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2071
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