Marbled Chocolate Sour Cream Cake

READY IN: 50mins
Recipe by Trisha W

This is a fairly easy cake to make as it uses a mix with added ingredients. It is also a nice one to carry to things like bake sales and pot lucks as it does not have a sticky, messy icing.

Top Review by atlfitgirl

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!!!

Ingredients Nutrition

Directions

  1. Melt the chocolate in the microwave in a medium size bowl for 1 minute, stir, then continue to heat it for 10-20 second bursts until stirs smooth and totally melted, set aside.
  2. Mix the rest of the items (except powdered sugar) together, beating on low speed until moist then on high speed for 2 minutes.
  3. Take 2 cups of the cake batter and stir into the melted chocolate.
  4. Using a greased bundt or round tube pan, spoon in the two batters alternately.
  5. Bake at 375 degrees for 35-45 minutes; check for doneness with a toothpick.
  6. Cool in the pan for 20 minutes, then remove from pan and cool completely before sprinkling with powdered sugar (right before serving).

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