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    You are in: Home / Recipes / The World's Fastest Chocolate Sour Cream Cake!! Maybe the Best! Recipe
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    The World's Fastest Chocolate Sour Cream Cake!! Maybe the Best!

    The World's Fastest Chocolate Sour Cream Cake!!  Maybe the Best!. Photo by Lalaloula

    1/2 Photos of The World's Fastest Chocolate Sour Cream Cake!! Maybe the Best!

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    Jezski's Note:

    So so so good! So so so little work. Well, yeah, come on, you DO have to measure the ingredients. And a simple glaze would be good. But if you are really, I mean REALLY, pressed for time, place a paper doily on the cake, sift confectioner's sugar over it, lift carefully and there you have it. And this is sooo much better than a cake mix. I use an 8" square scalloped pan; that makes it look really special. Nawww, that's not cheating. It's just taking a little help where you can find it! Recipe was found somewhere on the internet April, 1998. That's how long I've been making it.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Add all ingredients at once. Mix until smooth, not too long
    2. 2
      Use greased and floured 8" square pan.
    3. 3
      Bake at 325 for 25-30 minutes.

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    Ratings & Reviews:

    • on May 07, 2011

      55

      What a fabulous little recipe!! And you are so right - it is fast and delicious! I just threw everything in my Kitchenaid mixer and in minutes, it was in the oven. Made 9 good sized cupcakes, baked at 350° for about 20 minutes, and then sprinkled them with sifted powdered sugar. They looked so pretty on the serving plate. Topped them with whipped cream to serve. They made a wonderful Valentine dessert and will definitely go into my keeper "Wow" cookbook. Thank you so much for sharing this great recipe.

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    • on May 23, 2010

      45

      Very good cake! I was amazed that so few ingredients could possibly make a tasty cake! All I had was fat free sour cream, which still turned out well. You can tell it's fat free, but still has a good taste and texture. We topped with some milk chocolate chips and pecan pieces before baking, which turned out well. The baking time was a bit longer than indicated. I kept setting the timer for a few more minutes, and wondered if it would ever get done.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 09, 2010

      55

      This cake really is super easy and also super tasty!!!! :) The chocolate flavour is intense and the texture soft and dense on the inside with a crunchy crust on top. Mmmmmm, yummy! I added in some chocolate chips that were on hand and baked the cake in muffin tins. That worked out perfectly and made for a very satisfying chocolate fix in nearly no time. As I dont like my cake too sweet, I used only 1/4 cup of sugar in total. THANK YOU SO MUCH for sharing your recipe with us! Ill certainly make it again!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for The World's Fastest Chocolate Sour Cream Cake!! Maybe the Best!

    Serving Size: 1 (78 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 302.7
     
    Calories from Fat 79
    26%
    Total Fat 8.8 g
    13%
    Saturated Fat 4.7 g
    23%
    Cholesterol 50.9 mg
    16%
    Sodium 349.9 mg
    14%
    Total Carbohydrate 51.9 g
    17%
    Dietary Fiber 1.0 g
    4%
    Sugars 34.7 g
    139%
    Protein 4.4 g
    8%

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