Texas Ranch Cake (Chocolate Sour Cream Cake) With H

Name: Texas Ranch Cake (Chocolate Sour Cream Cake) With Homemade Fudge Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Water; 2 sticks Butter (salted), Divided Use; 3 ounces, weight Unsweetened Chocolate Squares Divided; 2 cups Flour; 2 cups Sugar; 1 teaspoon Baking Soda; 1/2 teaspoons Salt; 2 whole Large Eggs; 1/2 cups Sour Cream; 2 teaspoons Good Vanilla Extract; 6 Tablespoons Milk; 1 pound Confectioners Sugar; Optional For Topping: Your Favorite Chopped Nuts Or Mommiecooks Recipe For Candied Nuts

Servings: persons

1 cup Water
2 sticks Butter (salted), Divided Use
3 ounces, weight Unsweetened Chocolate Squares Divided
2 cups Flour
2 cups Sugar
1 teaspoon Baking Soda
1/2 teaspoons Salt
2 whole Large Eggs
1/2 cups Sour Cream
2 teaspoons Good Vanilla Extract
6 Tablespoons Milk
1 pound Confectioners Sugar
Optional For Topping: Your Favorite Chopped Nuts Or Mommiecooks Recipe For Candied Nuts

1
["1. Preheat oven to 350 F. In a saucepan combine 1 cup water, 1/2 cup (1 stick) butter, and 1 1/2 ounce squares of unsweetened chocolate. Bring the mixture to a boil then remove pan from heat and place mixture into a large mixing bowl. Blend with a mixer and add 2 cups flour, 2 cups sugar, baking soda, and salt. Add in the 2 eggs and beat well. Then add the sour cream and mix well. Once combined add 1 teaspoon of good vanilla.", "Evenly divide the mixture into two 9-inch round baking pans. Try to make them even. Then bake for 20-25 minutes. Make sure center is cooked through by testing with toothpick or fork. If it comes out clean, then the cake is ready. Take them out of them oven and let cakes cool. Then once they are cooled they are ready for frosting.", "2. For the frosting: In saucepan over medium heat, combine 1/2 cup (1 stick) butter, 6 tablespoons milk, and 1 1/2 ounce squares of unsweetened chocolate. Bring to a boil and boil 1 minute. Remove from heat and place into a large mixing bowl. Beat in 1 pound of confectioners' sugar. Then mix in 1 teaspoon vanilla. Let frosting set up for 10-15 minutes before you put it onto the cakes. Stir it first then frost. Place 1st cake upside down on your platter so you have an even top. Pour some of frosting on, spread it to the edges of the cake then place 2nd cake right side up on top of the first. Then frost entire cake and sides.", "3. Optional: Decorate with candied nuts. I used chopped pecans. For the recipe see ""Candied Nuts"" here at TastyKitchen under appetizers/snacks by Mommiecooks December 2010 entry.", "Note: You can make this cake into a sheet cake instead of a 2 tiered cake by using 15.25 X 10.25 X .75 inch baking sheet for same amount of cooking time 20-25 minutes at 350 F. If you make it into the sheet cake frost it while it is still warm. Also note you can put any type of your favorite chopped nuts on top-walnuts, cashews, pecans, etc. And they don't have to be candied. If you don't like nuts omit them. That is how my mom and I made it when I was growing up."]

1716

kcal

Calories

Fat

276

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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 13 ingredients. The key ingredients include: 1 cup Water, 2 sticks Butter (salted), Divided Use, 3 ounces, weight Unsweetened Chocolate Squares Divided, 2 cups Flour, and more.

Yes, Texas Ranch Cake (Chocolate Sour Cream Cake) With Homemade Fudge Frosting 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!

Texas Ranch Cake (Chocolate Sour Cream Cake) With Homemade Fudge Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions