Sour cream cake from scratch! This moist yellow cake is swirled with rich, hot fudge for a marbled effect.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Learn How it Works...
Cake
2 1/3 cups all-purpose flour
1 1/2 cups sugar
1 cup sour cream
3/4 cup milk
1/2 cup Land O Lakes® Butter, softened
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 large Land O Lakes® Eggs
1 teaspoon vanilla
1/2 cup hot fudge ice cream topping
Frosting
3/4 cup Land O Lakes® Butter, softened
4 1/2 cups powdered sugar
1/3 cup unsweetened cocoa
1/8 teaspoon salt
1/3 cup Land O Lakes® Heavy Whipping Cream
2 (1-ounce) squares unsweetened baking chocolate, melted
3 tablespoons light corn syrup
STEP 1
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. Frost cake.
STEP 2
Heat oven to 350°F. Grease 13x9-inch baking pan; set aside.
STEP 3
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.
STEP 4
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.