This luscious Marbled Chocolate Sour Cream Cake needs no frosting and almost no adornment -- the cake itself is its decoration with the colorful yellow and brown marbling effect.
Marbled Chocolate Sour Cream Cake offers a stunning visual appeal and a decadent dessert experience. This delightful cake from NESTLÉ® TOLL HOUSE® features swirls of vibrant yellow and rich chocolate, creating an elegant marbling effect that makes every slice look like a work of art. The moist, tender crumb is accentuated by the creamy tang of sour cream, adding depth to every bite.
Crafted with NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels or Mini Morsels, the chocolate elements bring a smooth, semi-sweet burst to the classic cake flavor, ensuring an indulgent treat. While powdered sugar is optional, a light dusting can add a touch of sweetness and an extra hint of sophistication to this already exquisite dessert.
Perfect for any meal or occasion, this cake seamlessly fits into categories like All Meals, All Desserts, and Cakes. Despite its striking appearance, it remains an easy recipe suitable for bakers of all skill levels, making it an excellent choice for both seasoned dessert enthusiasts and those new to baking. Whether for breakfast, a midday treat, or a show-stopping dessert, Marbled Chocolate Sour Cream Cake is sure to impress.
Ingredients
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Directions
Step 1
Preheat oven to 375° F. Grease 8- or 9-inch loaf pan.
Step 2
Microwave morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted.
Step 3
Combine cake mix, eggs, sour cream, vegetable oil, water and granulated sugar in large mixer bowl. Beat on low speed until moistened. Beat on high speed for 2 minutes.
Step 4
Stir 2 cups batter into melted chocolate. Alternately spoon batters into prepared pan, beginning and ending with yellow batter.
Step 5
Bake 35 to 40 minutes or until wooden pick inserted in cake comes out clean. Cool in pan for 20 minutes; invert onto wire rack to cool completely. Dust with powdered sugar before serving.
Ingredients
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
Make It
Step 1
Preheat oven to 375° F. Grease 8- or 9-inch loaf pan.
Step 2
Microwave morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted.
Step 3
Combine cake mix, eggs, sour cream, vegetable oil, water and granulated sugar in large mixer bowl. Beat on low speed until moistened. Beat on high speed for 2 minutes.
Step 4
Stir 2 cups batter into melted chocolate. Alternately spoon batters into prepared pan, beginning and ending with yellow batter.
Step 5
Bake 35 to 40 minutes or until wooden pick inserted in cake comes out clean. Cool in pan for 20 minutes; invert onto wire rack to cool completely. Dust with powdered sugar before serving.
Ingredients
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