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Rich Chocolate Super Bowl Cake
AKA Rich Chocolate Cupcake
Make this as a cake, as cupcakes or as "designer" cakes in special molds. Delicous. Great for parties.

Makes 24 cup cakes


Nutritional Information
Sodium Per Recipe: 334.4 mg Sodium Per Cup Cake: (24) 13.9 mg

Per Serving:
Nutrient Value Based on 24 cup cakes:
Calories: 229.8
Protein: 2.873 g
Carbohydrate: 32.7 g
Dietary Fiber: 1.402 g
Total Sugars: 21.5 g
Total Fat: 9.914 g
Saturated Fat: 3.826 g
Monounsaturated Fat: 4.884 g
Polyunsaturated Fat: .795 g
Cholesterol: 21.9 mg
Calcium: 63.1 mg
Iron: 2.087 mg
Potassium: 263.1 mg
Sodium: 13.9 mg
Vitamin K: 2.301 mcg
Folate: 20.3 mcg
Ingredients
  • 2 cups granulated Sugar (4 mg)
  • 3/4 cup cocoa (31.6 mg)
  • 2 1/4 cups softasilk cake flour (5 mg)
  • 1 tablespoon Ener-G baking soda (365.7 mg)
  • 1 tablespoon Featherweight baking powder (13.5 mg)
  • 1 teaspoon vanilla extract (.378 p mg)
  • 2 large eggs(126 mg)
  • 1/2 cup canola oil (trace)
  • 1 cup light sour cream* (122.6 mg)
  • 1 cup bottled no sodium water, room temperature (trace)
  • 1 cup semi-sweet chocolate chips (32 mg)

    Preheat oven to 350° F.

    Prepare cake pans or muffin tins, whichever you are making.

    Sift together into a large bowl the first 6 ingredients.

    In a medium bowl, beat eggs until frothy. Add the oil and sour cream and beat for a minute. Beat in the water. Stir in the chocolate chips.

    Pour the wet ingredients into the dry ingredients and stir together with a wooden spoon, mixing batter until it's smooth.

    Pour into two 9" pans or one 9" x 13" pan for a single layer cake. If making cup cakes, use 24 standard size muffin cups.

    Bake at 350° F for 45 minutes or until a toothpick comes out dry. (Cup Cakes take about 40 minutes.)

    *Check the FDA label for sodium to make sure it's what we list.

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Fruit Platter

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The Best Buns For The Super Bowl

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Super Bowl Chocolate Cake