Chocolate Sour Cream New York Crumb Cake
350°F
Temperature
Temp
What you'll need
Dawn Exceptional® R&H® Richcreme® Chocolate Crème Cake Base (546814)
Bakery Essentials Enzymatic Interesterified Soy Bakers Margarine (2505397 or 2505363)
DDA Pasteurized Whole Egg Frozen (235317)
Daisy Pure & Natural Sour Cream (2435015)
Bakery Essentials® Soybean Vegetable Oil (2505321)
Water
Bakery Essentials No Stick Pan Coating (2498154)
Dawn Exceptional® Classic Chocolate Fudge Icing (878902)
Directions
Working Method
How to make the crumb topping:
Mix together 10 lbs of R&H® Chocolate Creme Cake Base and 2½ lbs of margarine. Reserve.
How to make the tarts:
In a mixing bowl, add 10 lbs of R&H® Chocolate RichCreme® Cake Base and 3½ lbs of whole eggs. Mix all ingredients together on low speed for 1 minute, then on medium speed for 3 minutes. Add in 1½ lbs of sour cream, 3 lbs of vegetable oil, and 2 lbs of water to mix. Mix 1 minute at low speed, scrape bowl and mix for 2 minutes on low speed. Treat pie or tart pans with pan spray, add batter then sprinkle with reserved crumb topping. Bake at 350F for approximately 30 minutes until cake springs back lightly when touched.
Let cool completely and drizzle with chocolate icing.
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Chocolate Sour Cream New York Crumb Cake
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