SOUR CREAM CHOCOLATE CHIP NUT LOAF
At any point during the 1980s, you could've opened the middle pantry drawer in our kitchen and discovered a treasure trove of baked goods from our supermarket's Entenmann's display: fudge-frosted doughnuts, mini chocolate chip cookies, thick-glazed cupcakes. My father had--and still has--an epic sweet tooth that deserves a three-hundred-page volume all to itself. The king of the drawer, though, was the Sour Cream Chocolate Chip Nut Loaf, because it only made rare appearances at the supermarket, and, much to our dismay, eventually disappeared from shelves across the country. (We never did find out why.) My father and I were the biggest fans of the loaf, and in the twenty-five years since I've seen it, I don't think I've ever walked by the Entenmann's section without secretly hoping I'll spy one amid the doughnut holes and crumb cakes. Until then, I have this homemade version, which comes about as close as you can get.
Provided by Food Network
Categories dessert
Time 1h15m
Yield 1 loaf
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Butter a 9-by-5-inch standard loaf pan.
- Make the cinnamon sugar: In a small bowl, mix together the sugar and cinnamon
- Make the batter: In a large bowl, using an electric mixer at medium speed, beat the eggs until frothy, about 3 minutes. Add the sugar and vanilla, beating until smooth. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the melted butter and sour cream to the egg-and-sugar mixture; beat until well combined. At low speed, add the dry mixture to the wet mixture a spoonful at a time, beating just until smooth. Fold in the chocolate chips.
- Spread half of the batter in the prepared pan and sprinkle evenly with about two-thirds of the cinnamon sugar. Sprinkle with the walnuts. Top with the remaining batter, spreading evenly, then sprinkle with the remaining cinnamon sugar.
- Bake for 50 to 55 minutes or until a knife or skewer inserted in the center comes out clean.
SOUR CREAM CHOCOLATE LOAF CAKE
Make and share this Sour Cream Chocolate Loaf Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Adjust oven rack one-third up from the bottom of the oven; preheat oven to 325°.
- Butter a 9x5 inch loaf pan; dust it lightly with fine, dry bread crumbs; invert pan over paper and top to shake out excess.
- Place the chocolate and instant coffee in a small mixing bowl; add in the boiling water; stir occasionally until the chocolate is melted.
- Then let stand to cool to room temperature; it is all right if the chocolate settles to the bottom.
- Sift together the flour, baking soda, and salt; set aside.
- In a large bowl of an electric mixer cream the butter.
- Add in the vanilla and brown sugar; beat to mix well.
- Add the eggs one at a time, beating after each addition until it is thoroughly incorporated.
- On low speed gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating only until smooth.
- Then add the sour cream and again beat only until smooth.
- Finally, stir the cooled chocolate and gradually, on low speed, beat it inches.
- The batter will be thin; pour it into the prepared pan.
- Bake for 60-75 minutes, until pick comes out clean.
- Cool the cake in the pan for several minutes; then cover with a rack, invert pan and rack, remove pan, and let cake cool upside down.
- When the cake is cool, prepare icing.
- Icing: place the chocolate in the top of a small double boiler over hot water on low heat.
- Cover and let the chocolate melt.
- Meanwhile, place the butter, vanilla, powdered sugar, and the egg in the small bowl of an electric mixer; beat until smooth.
- Add in the warm melted chocolate; continue to beat until smooth and creamy.
- Spread the icing over the top of the cake; smooth it, or you can make deep zigzag ridges by moving a spatula or the back of a spoon through this thick, creamy icing.
- Let the cake stand for an hour or so until the icing is set (if you refrigerate this cake, the icing will become firm fudge candy).
Nutrition Facts : Calories 408.9, Fat 18, SaturatedFat 10.8, Cholesterol 82.5, Sodium 206.4, Carbohydrate 60.6, Fiber 2.1, Sugar 41, Protein 5.4
CHOCOLATE CAKE WITH SOUR CREAM
This luscious chocolate layer cake gets wonderful moistness from sour cream. Its irresistible topping and marvelous from-scratch goodness make it a classic! I keep the recipe handy for birthdays, holidays and other special occasions.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-16 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the chocolate, water sour cream, shortening, vanilla and eggs; mix well. Combine the flour, sugar, baking soda, salt and baking powder; gradually add to chocolate mixture. Beat on low speed just until moistened. Beat on high for 3 minutes. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a large bowl, combine frosting ingredients. Beat until smooth and creamy. Spread between layers and over top and side of cake. Store in the refrigerator.
Nutrition Facts : Calories 477 calories, Fat 15g fat (8g saturated fat), Cholesterol 55mg cholesterol, Sodium 356mg sodium, Carbohydrate 84g carbohydrate (67g sugars, Fiber 1g fiber), Protein 4g protein.
SOUR CREAM CHOCOLATE CAKE
Impressive to look at but easy to make, this cake is a good old-fashioned "Sunday supper" dessert that melts in your mouth. -Marsha Lawson, Pflugerville, Texas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Dissolve cocoa in boiling water; cool. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture alternately with sour cream, beating well after each addition. Add cocoa mixture and mix well. , Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a microwave, melt chocolate chips and butter; stir until smooth. Cool for 5 minutes. Transfer to a large bowl. Beat in sour cream and vanilla. Add confectioners' sugar; beat until light and fluffy. Spread between layers and over top and sides of cake. If desired, decorate with sprinkles. Store in the refrigerator.
Nutrition Facts : Calories 692 calories, Fat 30g fat (18g saturated fat), Cholesterol 119mg cholesterol, Sodium 451mg sodium, Carbohydrate 102g carbohydrate (75g sugars, Fiber 3g fiber), Protein 7g protein.
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4.9/5 (71)Category Dessert
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and beat on high speed for 1 minute, then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. The mixture will be very lumpy and appear curdled– that’s ok. Pour the dry ingredients into the wet ingredients. Turn the mixer to low speed and as the mixer runs, slowly pour in the milk. Beat on low speed just until all of the ingredients are combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no large lumps at the bottom of the bowl. The batter will be slightly thick. Gently fold in the chocolate chips.
CHOCOLATE LOAF CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (66)Calories 190 per servingTotal Time 1 hr 10 mins
- The smaller pan will yield a higher-crowned loaf., In a medium-sized mixing bowl, beat together the butter, sugar, salt, vanilla, baking powder, espresso powder, cocoa, and Cake Enhancer to make a sandy, somewhat clumpy mixture.
- Don't worry; the eggs will smooth things out., Add the eggs one at a time, beating well after each addition.
- Scrape down the sides and bottom of the bowl midway through this process., Add half the flour to the bowl, beating at low speed to combine., Add all of the milk, beating at low speed to combine., Add the remaining flour, beating gently just until the batter is smooth., Pour the batter into the prepared pan., Bake the cake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
CHOCOLATE SOUR CREAM CAKE RECIPE | HERSHEYLAND
From hersheyland.com
Servings 1Total Time 3 hrsCategory Tags
- Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add butter, sour cream, eggs and vanilla; beat on medium speed of mixer 3 minutes. Pour batter into prepared pan.
- Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. .
QUICK CHOCOLATE LOAF CAKE | AMY TREASURE
From amytreasure.com
4.4/5 (18)Total Time 50 minsCategory CakeCalories 173 per serving
- In a large bowl, sieve the flour, cocoa powder, baking powder, bicarbonate of soda and salt. Add the brown sugar and mix with a handheld whisk until all ingredients are fully combined and uniform in colour. Make a well in the centre.
- Add the egg, sunflower oil, soured cream and freshly brewed coffee to the well. Beat for 1-2 minutes with a handheld electric whisk or with the balloon whisk fitted to a stand mixer. You can easily mix this by hand but it will take a little longer.
- When the cake batter is completely combined, tip in the chocolate chips (100g) and stir through to distribute them evenly.
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