Choco-Swirl Sour Cream Cake: A Delightful Chocolate Treat
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Description: Imagine a cake that’s a chocolate lover’s ultimate dream come true—rich, indulgent, and utterly delicious. This Choco-Swirl Sour Cream Cake is not only an easy-to-make dessert but also a health-conscious choice with its adapted ingredients. It’s sure to become a favorite in your recipe repertoire, satisfying your sweet cravings with a touch of chocolatey bliss.
Ingredients
- 2 1/3 cups all-purpose flour
- 1 cup sugar
- 1/2 cup Splenda sugar substitute
- 8 ounces fat-free sour cream
- 3/4 cup nonfat milk
- 1/2 cup butter, softened
- 1 egg
- 1 cup Egg Beaters egg substitute
- 1/4 cup vanilla extract
- 1 1/2 teaspoons baking powder
- 1/2 cup hot fudge sauce (for swirling)
Instructions
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Preheat Your Oven: Begin by setting your oven to 350°F (175°C). Generously coat a 13×9 inch baking pan with cooking spray to ensure your cake comes out easily.
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Prepare the Cake Batter: In a medium mixing bowl, combine 2 1/3 cups all-purpose flour, 1 cup sugar, 1/2 cup Splenda sugar substitute, 8 ounces fat-free sour cream, 3/4 cup nonfat milk, 1/2 cup softened butter, 1 egg, 1 cup Egg Beaters egg substitute, 1/4 cup vanilla extract, and 1 1/2 teaspoons baking powder. Beat these ingredients together until well blended and smooth.
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Reserve and Swirl: Set aside 1/2 cup of the batter in a small bowl. Stir in 1/2 cup hot fudge sauce into the remaining batter. Spread the remaining batter evenly into the prepared baking pan.
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Create the Swirl Effect: Spoon the reserved batter and hot fudge mixture in heaping teaspoons over the top of the cake batter. Use a knife to gently swirl through the batter to create a marbled effect.
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Bake the Cake: Place the pan in the preheated oven and bake for 40 to 50 minutes. The cake is done when a wooden toothpick inserted into the center comes out clean and the top springs back lightly when touched.
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Cool: Allow the cake to cool completely in the pan on a wire rack before frosting.
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Prepare the Topping: For the finishing touch, microwave chocolate morsels in a medium, microwave-safe bowl on medium-high power (70%) for 2 minutes. Stir the morsels to ensure they melt evenly. If necessary, continue microwaving in additional 10 to 15 second intervals, stirring in between, until smooth.
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Frost and Serve: Spread the melted chocolate morsels over the cooled cake. Cut into squares and enjoy your delightful Choco-Swirl Sour Cream Cake!
Nutritional Information (per serving)
- Calories: 279.8
- Fat: 7.3 grams
- Saturated Fat: 4.1 grams
- Cholesterol: 15.3 milligrams
- Sodium: 102.1 milligrams
- Carbohydrates: 49 grams
- Fiber: 2.2 grams
- Sugar: 28.1 grams
- Protein: 4.3 grams
This scrumptious cake not only offers a delightful chocolatey swirl but also caters to those who are looking for a lighter, healthier option without sacrificing taste. Whether you’re serving it for a special occasion or just indulging in a sweet treat, this Choco-Swirl Sour Cream Cake will surely impress and satisfy. 🍫🎂
