Ingredients for The World's Fastest Chocolate Sour Cream Cake Maybe The Best
- 1 ½ cups granulated sugar
- 1 ½ cups all-purpose flour
- ¾ teaspoon salt
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 2 teaspoons vanilla extract
- 2 large eggs
- ¾ cup sour cream
- ¾ teaspoon baking powder
- ¾ cup vegetable oil
- confectioners' sugar
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How to Make The World's Fastest Chocolate Sour Cream Cake Maybe The Best
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch square scalloped baking pan.
- In a large bowl, combine 1 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, ¾ teaspoon baking powder, and ¾ teaspoon salt. Mix well.
- Add 1 ½ cups granulated sugar, ¾ cup sour cream, ¾ cup vegetable oil, 2 large eggs, and 2 teaspoons vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes.
- Pour batter into the prepared pan and bake for 30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting or glazing. For a quick finish, place a paper doily on top, sift confectioners' sugar over it, and carefully lift the doily for a beautiful, simple finish.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
139g
Fat
23g
Carbs
17g
