Chocolate Sour Cream Torte |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 16 |
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This elegant cake is sure to evoke stunned âwowsâ from guests tonight. Create toppings to fit the occasion; it lends itself perfectly to any garnish at all. Karen Rames - Hickory Hills, Illinois Ingredients:
1/4 cup shortening |
1-1/4 cups sugar |
2 eggs |
2 ounces bittersweet chocolate, melted and cooled |
1-1/2 teaspoons vanilla extract |
1-1/2 cups king arthur unbleached all-purpose flour |
1/3 cup baking cocoa |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 cup (8 ounces) reduced-fat sour cream |
1 cup fat-free milk |
1/4 cup plain yogurt |
frosting: |
1 cup (8 ounces) reduced-fat sour cream |
2/3 cup sugar |
1 carton (12 ounces) frozen reduced-fat whipped topping, thawed |
Directions:
1. In a large bowl, beat shortening and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in chocolate and vanilla.
2. Combine the flour, cocoa, baking powder, baking soda and salt. Combine the sour cream, milk and yogurt; add to the shortening mixture alternately with dry ingredients, beating well after each addition.
3. Line two 9-in. round baking pans with waxed paper; coat pans with cooking spray and sprinkle with flour. Add the batter.
4. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
5. For frosting, in a large bowl, combine sour cream and sugar. Fold in whipped topping. Place bottom layer on a serving plate; top with a third of the frosting. Top with remaining cake layer. Frost top and sides of cake. Refrigerate until serving. Yield: 16 servings.
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