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Impressive to look at but easy to make, this cake is a good old-fashioned "Sunday supper" dessert that melts in your mouth. —Marsha Lawson, Pflugerville, Texas
Nutritional Analysis: 1 slice equals 692 calories, 30 g fat (18 g saturated fat), 119 mg cholesterol, 451 mg sodium, 102 g carbohydrate, 3 g fiber, 7 g protein.
Originally published as Sour Cream Chocolate Cake in Taste of Home August/September 1998, p67
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Jun. 01, 2013 by bills1951
taste was ok. Made this for moms birthday it was super dry
Reviewed on May. 08, 2013 by mg2013
Could somebody please tell me how are those gorgeous ruffles made on top of this cake?? Thank you so much.
Reviewed on Apr. 20, 2013 by Mz.CocoLee
The cake is amazing. The frosting?? Not so much. I suggest making your own regular chocolate frosting, and frosting as usual.
Reviewed on Jan. 25, 2013 by Wags84
I made two layers. I only had two cups of conf sugar and I added some melted peanut butter to the icing - Amazing!
Reviewed on Dec. 28, 2012 by keech
i did a 2 layer version, and it was very good. But wondering about the chocolate curls. Can they be put on the frosted cake the night before?? or should the curls go on right before serving or that same day?
Reviewed on Dec. 13, 2012 by Cindy Trask
getting a dry cake... decrease the cooking time by 5 minutes ... checking to make sure it's done.
Reviewed on Nov. 03, 2012 by MS LISA
A perfect chocolate cake !! Everything about it was perfect, from the cake to the frosting. I used Bensdorp cocoa from Holland, which, to me, is the best tasting cocoa on the market. In my search, over the years, for that perfect chocolate cake, I've finally found it ! Thanks so much for this outstanding recipe .
Reviewed on Oct. 23, 2012 by TinaMeadows
I made this cake for my husband's birthday and we all thought it was very good. As far as being dry, most cakes are better if they are made and frosted a day ahead of serving. The problem I had was that after cooling the layers on a rack when I tried to pick them up they absolutely fell apart. I was able to cobble it together and ended up with 2 layers instead of 3 but it was still very good. And thoughts?
Reviewed on Oct. 15, 2012 by Lori9772
It was a tad bit dry but I think next time I'll add a pudding mix to the recipe, other than that ,it was the bomb.The frosting is what made the cake.It tastes better the day after.
Reviewed on Sep. 17, 2012 by tcavman15
I was very disappointed in this recipe. I expected it to be moist because of the sour cream in the cake batter. It was extremely dry. No one finished their piece or asked for seconds. That never happens in this house. What a waste of my time and ingredients. On a positive note: the frosting is good. I'll make that again on another cake.
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