Chocolate Sour Cream Torte

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"This elegant cake is sure to evoke stunned “wows” from guests tonight. Create toppings to fit the occasion; it lends itself perfectly to any garnish at all. "

Karen Rames, Hickory Hills, IL

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  • 16

Ingredients

  • Frosting:
  • 1/4 cup shortening
  • 1 1/4 cups sugar
  • 2 eggs
  • 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 (8 ounces) reduced-fat sour cream
  • 1 cup fat-free milk
  • 1/4 cup plain yogurt
  • 1 cup (8 ounces) reduced-fat sour cream
  • 2/3 cup sugar
  • 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed

Preparation

Step 1

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-inch round baking pans with waxed paper; coat pans with cooking spray and sprinkle with flour. Add the batter.

Bake at 350 F for 18 to 22 minutes or until a toothpick inserted near 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 Information:
Per serving
290 calories
10 g fat (6 g saturated fat)
37 mg cholesterol
175 mg sodium
46 g carbohydrates
1 g fiber
5 g protein

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