Classic Mahogany Sour Cream Cake Food

CLASSIC SOUR CREAM COFFEE CAKE

Steps:

• Combine the flour, brown sugar, cinnamon, and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate and re-invert onto a rack to cool completely.

CLASSIC MAHOGANY SOUR CREAM CAKE

Steps:

• Preheat oven to 350°F. Grease and flour 2 (9-inch) round cake pans. Cover bottoms of pans with wax paper. Grease and flour wax paper; set aside. Microwave chocolate and water in medium microwaveable bowl on HIGH 1 to 2 min. or until chocolate is almost melted, stirring after each min. Stir until chocolate is completely melted; cool completely. Stir in sour cream.
• Mix flour, baking powder, baking soda and salt; set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with the chocolate mixture, beating after each addition until well blended. Add vanilla; mix well. Pour evenly into prepared pans.
• Bake 35 to 40 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min.; remove from pans. Cool completely on wire racks. Fill and frost with BAKER'S® ONE BOWL Chocolate Frosting.

MAHOGANY POUND CAKE

Steps:

• Preheat oven at 325 degrees Fahrenheit.
• Sift together salt, flour and cocoa.
• Cream together butter, both sugars, and eggs. (See Note* ).
• Add optional instant coffee granules for a mocha pound cake!
• Add vanilla.
• Combine sour cream and baking soda.
• Combine creamed mixture with dry ingredients and alternate with sour cream mixture.
• *Note: For a lighter, even more tender cake, separate the eggs; cream in the yolks with the butter and sugars; fold the stiffly beaten whites into the batter after the sour cream is added.
• Pour into a greased and floured 10 inch tube pan.
• Bake 1 hour and 20 minutes. I cover the cake with foil paper for the last 20 minutes of baking.

SOUR CREAM POUND CAKE

Steps:

• Preheat the oven to 325 degrees F. Spray a coated 10- to 14-cup Bundt pan with nonstick cooking spray and dust with flour, making sure to coat all the details of the pan. Invert the pan and shake out any excess.
• Add the butter to a stand mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 1 minute. Add the granulated sugar and beat on medium-high speed until very light and fluffy, about 4 minutes more. Add the eggs one at a time, mixing after each addition. Add the sour cream and vanilla and mix on medium speed until incorporated.
• Whisk together the flour, baking powder and salt in a medium bowl. Add to the butter mixture in 2 parts and mix on low speed until just incorporated, scraping down the sides of the bowl. Scrape the batter into the prepared pan, using a rubber spatula to smooth the top into an even layer.
• Bake until golden brown and crackly on the surface and a toothpick inserted into the center of the cake comes out almost clean with just a few crumbs, about 1 hour 30 minutes. Allow the cake to cool in the pan for 20 minutes. Invert onto a cooling rack and cool completely before removing the pan. The cake will contract while it cools, making it easier to remove.
• Sprinkle the cake with confectioners' sugar. Top each slice with fresh berries if using.

THE BEST MAHOGANY CAKE WITH SOUR CREAM CHOCOLATE FROSTING

Steps:

• For cake, combine butter, sugar, chocolate, and boiling water in a large mixing bowl; beat well.
• Add eggs, one at a time, beating well after each addition.
• Dissolve soda in buttermilk; set aside.
• Combine flour and baking powder; add to chocolate mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Mix well after each addition.
• Stir in the vanilla.
• Pour batter into 2 greased and floured 9 inch round cake pans.
• Bake at 325 degrees for 35 minutes or until a toothpick comes out clean.
• Cool in pans 10 minutes; remove the layers from pans, and let cool completely.
• For the filling, combine all ingredients in a small saucepan; cook over medium heat until mixture reaches soft ball stage (240 degrees).
• Remove from heat, and beat until spreading consistency.
• For the frosting, combine all ingredients, beating until smooth.
• Spread the filling between layers, spread top and sides of the cooled cake with the sour cream chocolate frosting.