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

READY IN: 30mins
renaej
Recipe by Jezski

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.

Top Review by Marie

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.

Ingredients Nutrition

Directions

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

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