1123 chocolate sour cream cake cake Recipes

food cake mix (without pudding added), instant chocolate pudding mix, eggs, sour cream, oil, kahlua or 1/3 cup other coffee liqueur, chocolate chips, powdered sugar

yellow cake mix, instant vanilla pudding mix, vegetable oil, sour cream, eggs, coffee flavored liqueur, semisweet chocolate chips, semisweet chocolate chips, butter

yellow cake mix, instant vanilla pudding mix, eggs, sour cream, german sweet chocolate, grated, semisweet chocolate chips

yellow cake mix, instant chocolate pudding mix, eggs, beaten, vegetable oil, white sugar, water, sour cream, semisweet chocolate chips

food cake mix, instant chocolate pudding mix, sour cream, vegetable oil or 1/2 cup canola oil, water, eggs, kahlua, cinnamon (optional), chocolate chips, chopped walnuts (optional), sugar, kahlua

yellow cake mix, unsweetened cocoa powder , sifted, granulated sugar, sour cream, vegetable oil, eggs, semisweet chocolate chips

unsweetened chocolate squares, butter, softened, brown sugar, eggs, vanilla extract, cake flour, baking soda, salt, sour cream, boiling water, whipping cream, vanilla extract, powdered sugar, butter, softened, powdered sugar, cocoa, brewed coffee, vanilla extract, whipping cream (only if icing is too thick)

frozen raspberries, dark chocolate, butter (plus more for buttering the ramekins), brown sugar (plus more for dusting the ramekins), egg yolks, vanilla sugar, cake flour, baking cocoa, baking powder, salt, sour cream, milk

duncan hines yellow cake mix, instant vanilla pudding, carton sour cream, oil, water, eggs, chocolate chips, pecans, chopped, german chocolate bar

boiling water, unsweetened chocolate, sweet butter (1 stick), vanilla, sugar, eggs, separated, baking soda, sour cream, flour, less 2 tbsp, baking powder, sweet butter, semi-sweet chocolate chips, heavy cream, sugar, vanilla

almonds, slightly toasted, chocolate chips, devils food cake mix, instant chocolate pudding (3 1/2 oz), eggs, sour cream, water, oil, vanilla, almond extract, cinnamon

butter, dark chocolate, chopped, water, plain flour, baking powder, soft brown sugar, sour cream, eggs, beaten, dark chocolate, water, cream, butter, chilled

yellow cake mix, eggs, oil, water, instant vanilla pudding, sour cream, german chocolate, grated, chocolate chips, chopped nuts (optional)

yellow cake mix (pudding), instant vanilla pudding (small), eggs, water, oil, carton sour cream (small), pecans chopped, german chocolate grated, semi-sweet chocolate morsels

food cake mix, instant chocolate pudding mix, brewed coffee, eggs, sour cream, oil, kahlua, chocolate chips

white cake mix, sugar, eggs, sour cream, canola oil, baking cocoa, mniature semi-sweet chocolate chips, chocolate frosting, milk

german chocolate cake mix, eggs, sour cream, vegetable oil, coconut-pecan filling

boston cream cheesecake, layer size) yellow cake mix, cream cheese, softened, granulated sugar, vanilla, divided, eggs, sour cream, unsweetened baking chocolate, milk, butter or margarine, powdered sugar, grease bottom of 9-inch springform pan. prepare cake mix as directed on package; pour batter evenly into springform pan. bake at 325of for 25 minutes if using a silver springform pan. (bake at 300of for 20 minutes if using a dark nonstick springform pan.) cool., beat cream cheese , granulated sugar and 1 tsp. of the vanilla with electric mixer on medium speed until well blended. add eggs, 1 at a time, mixing on low speed after each addition just until blended. blend in sour cream; pour over cake layer., bake at 325of for 40 to 45 minutes or until center is almost set if using a silver springform pan. ( 300of for 40 to 45 minutes or until center is almost set if using a dark nonstick springform pan.) run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan., place chocolate , milk and butter in medium microwavable bowl. microwave on high 2 minutes or until butter is melted, stirring after 1 minute. stir until chocolate is completely melted. add powdered sugar and remaining 1 tsp. vanilla; mix well. spread over cooled cheesecake. refrigerate 4 hours or overnight.