Place cake mix in mixing bowl; add sugar, oil, butter, sour cream and eggs, beaten 1 at a time.
Place 1/2 of batter in greased and floured tube pan.
Mix cinnamon and brown sugar and pecans (optional); sprinkle on batter in pan.
Place remaining batter on top and bake in 350\u00b0 oven for 1 hour.
Cake:
Bake butter cake as directed on box in two 8-inch cake pans.
Let cool completely.
Slice each layer making a 4-layer cake.
Cream butter, cake mix and 1 egg.
The mixture is like dry pie crust mix.
Press this into the bottom of an 8 x 10-inch pan.
egrees F. Butter and flour two 9-inch cake pans with 2
or 2 round 9 inch cake pans.
Mix dry
nd flour an 8 inch cake pan. Cream butter with 1/3 cup
Cake: cream butter& sugar, add peanut butter, cream well and add eggs one at a time.
Add combined dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.
Grease and flour 3 9\" cake pans and bake at 350 degrees for 20 to 25 minutes.
Icing: Bring sugar and milk to a boil, boil about 7 minutes.
Add peanut butter, butter and vanilla& beat until spreading consistency.
eep 8 inch round cake pan.
Cream butter, sugar and vanilla until
***Cake Recipe***.
Adjust an oven rack
owl, using an electric mixer, cream butter and sugar together until light
ot dry); set aside
Cream butter and 3/4 cup sugar
Cream butter and brown sugar; mix in egg.
Mix flour, soda and salt together, then add intermittently with sour cream to creamed mixture.
Fold in rhubarb and berries.
Mix nuts, sugar, cinnamon and butter, and spread over top.
Pour batter into 9x13 pan. Bake at 350 for 40-45 minutes or until toothpick comes out clean. Cool in pan on wire rack. Serve warm or cold, with whipped cream.
anilla; set aside. Cream 1 cup of butter, gradually add 2 cups
br>In a large bowl, cream butter & sugars until light & fluffy.
Preheat oven to 350\u00b0.
Grease and flour a 10\" tube pan.
In large bowl, cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each.
Add vanilla.
In a small bowl, combine dry ingredients and add to the creamed mixture.
Fold in sour cream and chopped peaches.
Pour into prepared pan and bake for 1 1/4 to 1 1/2 hours or until toothpick comes out clean, when tested.
Mix cake mix according to recipe on box (or use your favorite yellow scratch cake recipe).
Put in 2 cake pans and bake according to directions.
Slice each layer with thread.
Mix 1 package coconut, sour cream, Cool Whip and sugar.
Put between layers, on sides and on top.
Sprinkle with 1 package coconut.
ngel food cake pan (I use my Pan Release recipe#78579 for
For the cake, mix all ingredients well using a hand held mixer. Mix until smooth consistency.
Bake in three 8 inch layer cake pans at 350 degrees for approximately 35 minutes or until toothpick inserted in middle comes out clean.
Let cake cool completely before trying to ice.
For cream cheese icing, cream butter and cheese together using a hand held mixer.
Add sugar, vanilla and nuts and mix well.
Spready evenly on cake.
In a mixing bowl, cream butter, cream cheese and sugar.
Add
Preheat oven to 325\u00b0.
Cream butter and sugar together.
Beat well.
Continue beating, add eggs one at a time.
Add flour and baking soda.
Beat well.
Add sour cream and vanilla.
Pour into greased and floured tube pan.
Bake one hour or maybe a little longer.