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Chocolate Sour Cream Torte

This elegant cake is sure to evoke stunned “wows” from guests. Create toppings to fit the occasion; it lends itself perfectly to any garnish at all. —Karen Rames, Hickory Hills, Illinois
  • Total Time
    Prep: 40 min. Bake: 20 min. + cooling
  • Makes
    16 servings

Ingredients

  • 1/4 cup shortening
  • 1-1/4 cups sugar
  • 2 large eggs, room temperature
  • 2 ounces bittersweet chocolate, melted and cooled
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/3 cup baking cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup reduced-fat sour cream
  • 1 cup fat-free milk
  • 1/4 cup plain yogurt
  • FROSTING:
  • 1 cup reduced-fat sour cream
  • 2/3 cup sugar
  • 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed

Directions

  • In a large bowl, beat shortening and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in chocolate and vanilla.
  • Combine the flour, cocoa, baking powder, baking soda and salt. Combine the sour cream, milk and yogurt; add to the shortening mixture alternately with dry ingredients, beating well after each addition.
  • Line two 9-in. round baking pans with waxed paper; coat pans with cooking spray and sprinkle with flour. Add the batter.
  • Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • For frosting, in a large bowl, combine sour cream and sugar. Fold in whipped topping. Place bottom layer on a serving plate; top with a third of the frosting. Top with remaining cake layer. Frost top and sides of cake. Refrigerate until serving.
Nutrition Facts
1 slice: 290 calories, 10g fat (6g saturated fat), 37mg cholesterol, 175mg sodium, 46g carbohydrate (31g sugars, 1g fiber), 5g protein.

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Reviews

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Average Rating:
  • hef6678
    Dec 12, 2009

    The frosting was very light and sweet, but the cake itself was just okay. My husband's first comment was, "this is light, isn't it?" The cake just wasn't as sweet and moist as a chocolate cake should be. It was very disappointing, as we love chocolate.

  • wiscook
    Apr 30, 2009

    very good. I had extra frosting because I didn't put enough in the middle. I cant' believe this is healthy, it's so good.