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    You are in: Home / Recipes / Marbled Chocolate Sour Cream Cake Recipe
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    Marbled Chocolate Sour Cream Cake

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on September 09, 2008

      So easy and delicious!!! Even with the substitutions I made... I didn't have any semi sweet morsels in the house and didn't feel like running to the store... BUT I did have some Nutella that was almost at its expiration date... Since I knew 1c of morsels weigh approx 6 oz I subbed in 4 oz of Nutella ( since its sweeter...) I also did not use the oil, but instead subbed unsweetened applesauce... but I guess I can't read, since I only added in 1/4c instead of 1/2c!!! I also did not add in the 1/4c sugar... I baked it in a well greased and floured angel food cake pan ( all I had) and it came out sooooo moist and delicious!!! I used a butter knife to marble the top of the cake before baking and it was so pretty when sliced. It was perfectly sweet for us and really moist even without the added fat and sugar... What a great way to dress up a box mix!!! Thanks for posting!!!

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    • on March 11, 2008

      MOIST!! Okay I must admit I'm one of a few weirdo's who don't like chocalate very much. But I had some semisweet chips left over from another recipe (it called for a whole bag but I only used half-see I told you I'm not that crazy about chocolate). This cake is two days old and it is still so moist. My family thought it was soooo pretty with it's marble layers. I'm planning to make one for a gettogether this weekend. Thanks

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    • on January 26, 2008

      I really loved this cake!! It was very easy to make and after it cooled I sprinkled it with powdered sugar. Everyone who tried it at my house liked it. I might try egg beaters next time to lower the amount of cholesterol. I think I almost overbaked the cake at 40 minutes so I would recommend to only leave it in oven for 35 min.Thanks for sharing Trisha W.

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    • on November 23, 2006

      Moist, delicious, easy! I prepared this and sent it with my husband on a hunting weekend with his uncles and brother. He reported it gone in a matter of minutes. I kept a small slice to taste, and the chocolate flavor is perfect without being overpowering. A great recipe to dress up a cake mix.

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    • on February 22, 2005

      Thank you so much for sharing Trisha W. It certainly hit the spot. It was so moist and tender, and flavourful. Just the way you want your cake to be; sweet, rich, mellow vanilla and dark bittersweet chocolate. Sprinkled with icing sugar. Kudos

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    • on October 03, 2004

      Marbled cakes from scratch are usually very involved to make, but this one is excellent and very easy to put together. I think that adding the sour cream makes for a very moist cake and the sprinkling of powdered sugar is a nice touch for presentation. Thanks for posting this great recipe, Trisha!

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    • on June 08, 2004

      This is a wonderful cake recipe!! Sooo easy to mix together and bake. It came out gorgeous, and definitely moist, with just the best taste!! It really stands alone without frosting, but, DH thinks Coconut Pecan would be just the ticket!! I may just do that!! Thank you for posting, Trisha ... I'd load up on far more than 5* if I could!! It's a huge hit with us!! Laudee

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    Nutritional Facts for Marbled Chocolate Sour Cream Cake

    Serving Size: 1 (48 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 209.0
     
    Calories from Fat 98
    46%
    Total Fat 10.9 g
    16%
    Saturated Fat 3.0 g
    15%
    Cholesterol 37.0 mg
    12%
    Sodium 156.8 mg
    6%
    Total Carbohydrate 25.5 g
    8%
    Dietary Fiber 0.8 g
    3%
    Sugars 16.6 g
    66%
    Protein 2.5 g
    5%

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