Sour cream cake from scratch! This moist yellow cake is swirled with rich, hot fudge for a marbled effect.
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Cake
2 13 cups all-purpose flour
1 12 cups sugar
1 cup sour cream
34 cup milk
12 cup Land O Lakes® Butter, softened
1 teaspoon baking soda
1 teaspoon salt
12 teaspoon baking powder
1 teaspoon vanilla
12 cup hot fudge ice cream topping
Frosting
34 cup Land O Lakes® Butter, softened
4 12 cups powdered sugar
13 cup unsweetened cocoa
18 teaspoon salt
13 cup Land O Lakes® Heavy Whipping Cream
2 (1-ounce) squares unsweetened baking chocolate, melted
3 tablespoons light corn syrup
STEP 1
Heat oven to 350°F. Grease 13x9-inch baking pan; set aside.
STEP 2
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 3
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.
STEP 4
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.
