Sour cream cake from scratch! This moist yellow cake is swirled with rich, hot fudge for a marbled effect.
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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
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
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. Frost cake.