Here we are in the final countdown to Christmas and a new year and I can’t believe how quickly the time has flown by in 2015! We are baking up a lot of treats to get ready for our holiday festivities with friends and family this weekend.
This Double Chocolate Sour Cream Cake is a tradition in our home – I am actually surprised I haven’t shared it until today. It’s a tried and true recipe that we have made for years and years in my family and it is hands down still the best chocolate cake I have ever eaten.
Don’t be surprised that it isn’t dark chocolate in color. It’s really amazing.
One of my Mom’s friends gave her the recipe when I was young and now it’s something I make with my boys and it’s also such a “go to” recipe for special events or parties (or pretty much any time I need to take an easy dessert anywhere).
I almost always make this in a bundt pan but today I am using two loaf pans since we have a little celebration to attend this evening. That way I can have a loaf at home for Christmas eve and also share a loaf at the holiday party. I’m a planner.
Ok, well… usually.
I lined both loaf pans with parchment paper so the cakes will be easy to lift out and cool. You can always transport the cake in the loaf pan as well and lift out for easy serving.
There is a reason that everyone loves this cake. It doesn’t need any special toppings or sauces – although you could certainly add them – and it is so incredibly moist and just truly delicious.
The sour cream and the Crisco® Vegetable Oil are the “secret”. My family has been using Crisco® products for as long as I can remember. Their shortening is absolutely a key ingredient for the flakiest pie and pastry crusts ever and it’s what our beloved housekeeper Edna always used to make the BEST fried chicken in the world, as far as I am concerned.
You can head right to Publix or your own local grocery store and grab all the ingredients you need:
- 1 box yellow cake mix
- 1 box instant chocolate pudding mix
- 1/2 cup sugar
- 4 eggs
- 8 oz sour cream
- 3/4 cup Crisco® vegetable oil
- 3/4 cup water
- 12 oz semi-sweet chocolate chips
- Strawberries or fresh raspberries for garnish if desired
- Preheat oven to 350*
- In a large mixing bowl, combine the cake mix, pudding mix and sugar.
- Add the eggs, sour cream, vegetable oil, and water and mix until completely combined.
- Fold in the chocolate chips.
- Pour the batter into a well greased bundt pan (I like to use oil and flour).
- You can use other pan sizes - see notes below.
- Bake at 350* for 55 minutes or until a cake tester comes out clean.
- Allow to cool completely before inverting cake onto a serving plate.
- Garnish with fresh strawberries or raspberries or even powdered sugar if desired.
- You can use two loaf pans as well - just adjust your cooking time to 40 minutes and then test to se if the cake springs back and use a cake tester.
- Lining loaf pans with parchment paper allows for easy removal or you can grease them and wait for them to cool completely to invert onto serving platters.
I wish you all the best holidays ever. Be sure to visit www.crisco.com for more information, tips, and recipes. You can also find out more on Facebook and Pinterest and, if you are a big foodie like me, you can also enter the #thedessertdebate !
This is a sponsored conversation written by me on behalf of The J.M. Smucker Company. The opinions and text are all mine.
Claire is a wife and busy working Mom to three boys and A Little CLAIREification is a lifestyle blog committed to bringing readers “Bright Ideas On A Budget” – from recipes, crafts and DIY projects to time management tips, meal planning and inspiration.
A self proclaimed CHEESE addict and lover of Sharpie markers in every color known to man, Claire also likes to throw a little fun and laughter in the mix as well.