I really didn’t change this much so I will link the recipe and tell you what I did change.
Hershey’s Sour Cream Cake was so easy to make. In fact I found the recipe on the spur of the moment and whipped it together in no time. I did bake it in a bundt/springform pan instead so it was thicker and took a lot longer to bake – like 15-20 minutes longer.
Instead of fudge frosting I made a caramel glaze and poured it over it shortly before serving. we had to leave right after it came out of the oven. I put it directly in the cake carrier from the oven, still in its pan. It kept the steam and heat in so it stayed super moist. It made it a little difficult to get out of the pan without some clinging to the edges. I would try to let it cool 10 minutes then turn it out on a serving plate before closing it up.
I mixed together 4 tablespoons of butter, cream, warmed caramel sauce (good stuff) and powdered sugar. It was so good. The fudge frosting they recommended would have been just too much in my opinion ad it takes a lot of chocolate to make me say that.
It would also be good with a raspberry glaze or peanut butter frosting.