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Sour cream cake from scratch! This moist yellow cake is swirled with rich, hot fudge for a marbled effect.
Heat oven to 350°F. Grease 13x9-inch baking pan; set aside.
Combine all cake ingredients except hot fudge topping in bowl. Beat at medium speed, scraping bowl often, until well mixed. Reserve 1/2 cup cake batter. Spread remaining batter into prepared pan.
Combine reserved cake batter and hot fudge topping in small bowl. Drop mixture by spoonfuls evenly over batter. Pull knife through batter for marbled effect. Bake 40-50 minutes or until top springs back when touched lightly in center. Cool completely.
Beat 3/4 cup butter in bowl at medium speed until creamy. Gradually add powdered sugar, cocoa and 1/8 teaspoon salt alternately with whipping cream and melted chocolate, scraping bowl often, until well mixed. Stir in corn syrup..
Dietary Fiber: 0g
i MADE THIS FOR MYSELF. iT WAS WONDERFUL. i AM GOING TO MAKE IT AGAIN FOR A PICNIC i AM GOING TO THIS WEEK.
This cake was awesome. Anyone who likes moist cakes, this would be it!
Cake light and fudge-y at the same time. Frosting fluffy as a cloud and way too delicious!
i added some fresh fruit it was excellent, spongy and moist
Rich, moist and chocolatey. Excellent
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2264
© 2014 Land O'Lakes, Inc.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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