Choco-Swirl Sour Cream Cake Recipe

Name: Choco-Swirl Sour Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ⅓ cups all-purpose flour; 1 cup sugar; ½ cup Splenda sugar substitute; 8 ounces fat free sour cream; 34 nonfat milk; ½ cup fat-free margarine; 1 large egg; ¼ cup Egg Beaters egg substitute; 1 teaspoon vanilla extract; ½ teaspoon baking powder; ½ cup chocolate fudge topping; 1 ½ cups semisweet chocolate morsels

Servings: persons

2 ⅓ cups all-purpose flour
1 cup sugar
½ cup Splenda sugar substitute
8 ounces fat free sour cream
34 nonfat milk
½ cup fat-free margarine
1 large egg
¼ cup Egg Beaters egg substitute
1 teaspoon vanilla extract
½ teaspoon baking powder
½ cup chocolate fudge topping
1 ½ cups semisweet chocolate morsels

1
Preheat over to 350 degrees and spray cooking spray on a 13x9 inch baking pan For Cake: Beat flour, sugar, sour cream, milk, butter, egg& egg beaters, baking soda, vanilla extract and baking powder in medium mixer bowl until well mixed.
2
Reserve 1/2 cup batter.
3
Spread remaining batter into prepared baking pan.
4
Combine reserved batter and hot fudge in a small bowl.
5
Drop mixture by heaping teaspoon evenly over batter.
6
Pull knife through batter to marble.
7
Bake for 40 to 50 minutes or until wooden tooth pick inserted in center comes out clean and top springs back when touched lightly in center.
8
Cool completely in pan on wire rack.
9
For Topping: Microwave morsels in medium, uncovered, microwave-safe bowl on medium high (70%) power for 2 minutes; stir.
10
Thr morsels may retain some of their original shape.
11
If necessary, microwave at additional 10 to 15 second intervals stirring just until morsels are melted.
12
Then spread on top of cake and serve.

1890

kcal

Calories

Fat

246

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 ⅓ cups all-purpose flour, 1 cup sugar, ½ cup Splenda sugar substitute, 8 ounces fat free sour cream, and more.

Yes, Choco-Swirl Sour Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Choco-Swirl Sour Cream Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions