Sour Cream Chocolate Chip Layer Cake Recipe
Details
- Timing
- Timing
- Total:
- Bake:
- 25 Min.
- Skill Level:
- Intermediate
- Yields:
- 1 cake
Get the party started with this deliciously rich cake brimming with HERSHEY'S CHIPITS Milk Chocolate Chips.
Ingredients & Directions
- Bake Time
- 25 minutes
- COOK TIME
- 2 minutes
- Cool Time
- 10 minutes
- Chill Time
- 15 minutes
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
2 3/4 cupscake and pastry flour (675 mL)
-
2 tspsbaking powder (10 mL)
-
1 tspbaking soda (5 mL)
-
1 tspsalt (5 mL)
-
3/4 cupsoftened butter (175 mL)
-
1 1/2 cupslightly packed brown sugar (375 mL)
-
3eggs
-
2 tspsvanilla extract (10 mL)
-
3 cupssour cream (750 mL)
-
5 cups
Key Ingredients
Directions
Oven
(2) 9-inch (23 cm) Cake Pans
Mixing Bowl
Mixer
Wire Rack
Microwave-Safe Bowl
Microwave
Refrigerator
Preheat oven to 350°F (180°C). Lightly grease two 9-inch (22 cm) cake pans.
Stir flour with the baking powder, baking soda and salt. Beat butter with brown sugar in a separate bowl until light and fluffy. Beat in eggs, one at a time; add the vanilla.
On low speed, alternately beat in flour mixture and 1 1/2 cups (375 mL) sour cream, in two additions, until batter is smooth. Stir in 1 cup (250 mL) chocolate chips until evenly distributed.
For an even greater burst of chocolate taste, substitute HERSHEY'S CHIPITS Baking Chips with HERSHEY'S CHIPITS Chunks.
Divide batter equally between prepared pans. Bake for 25 minutes or until a toothpick inserted into centre comes out clean.
Cool for 10 minutes; turn out onto rack to cool completely. Cut each cake into two layers.
Melt remaining chocolate chips in the microwave on MEDIUM (50%) for 1 to 2 minutes; stir until smooth. Cool slightly. Stir in remaining sour cream; beat until fluffy.
Chill for 15 minutes or until frosting is as smooth and thick as peanut butter. Use to frost layers and top of cooled cake.
Brush any loose crumbs from the cut sides of the cake with a pastry brush before frosting.
