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Chocolate Sour Cream Torte

This elegant cake is sure to evoke stunned “wows” from guests. Create toppings to fit the occasion; it lends itself perfectly to any garnish at all. —Karen Rames, Hickory Hills, Illinois
  • Total Time
    Prep: 40 min. Bake: 20 min. + cooling
  • Makes
    16 servings

Ingredients

  • 1/4 cup shortening
  • 1-1/4 cups sugar
  • 2 large eggs, room temperature
  • 2 ounces bittersweet chocolate, melted and cooled
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/3 cup baking cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup reduced-fat sour cream
  • 1 cup fat-free milk
  • 1/4 cup plain yogurt
  • FROSTING:
  • 1 cup reduced-fat sour cream
  • 2/3 cup sugar
  • 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed

Directions

  • 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.
  • 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.
  • Line two 9-in. round baking pans with waxed paper; coat pans with cooking spray and sprinkle with flour. Add the batter.
  • Bake at 350° for 18-22 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.
  • 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.
Nutrition Facts
1 slice: 290 calories, 10g fat (6g saturated fat), 37mg cholesterol, 175mg sodium, 46g carbohydrate (31g sugars, 1g fiber), 5g protein.

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