he vanilla extract into the sour cream.
If your mixer has
Grease and flour 10-inch tube pan.
Sift flour, cocoa and soda; set aside.
Cream Country Crock and sugar together in large mixing bowl.
Add eggs, mixing, one at a time.
Add sour cream, while continuing to mix.
Add flour, 1/2 to 1 cup at a time.
Add vanilla and lemon flavorings.
Bake at 325\u00b0 for 1 to 1 1/2 hours. Use a toothpick to doneness of cake before removing.
Cream sugar and butter until light.
Add soda and vanilla.
Add one egg at a time, alternating with small amounts of flour until all the flour and eggs are used.
Add cocoa and sour cream. Mix until just blended.
Pour into greased and floured tube cake pan.
Bake at 325\u00b0 for 1 1/2 hours or until done.
Mix sugar, margarine and Crisco.
Add eggs, one at a time. Beat on low.
Add flour, sour cream and vanilla.
Bake at 325\u00b0 for about 1 hour and 15 minutes.
o 350. Beat butter and cream cheese at medium speed with
Sift flour, salt, baking soda, sour cream, butter, and sugar until fluffy.
Add eggs one at a time, beating well after each egg.
Add vanilla, almond, and coconut flavorings. Add flour, salt, baking soda, and sugar.
Alternate mixing dry ingredients and sour cream.
Pour into greased and floured 10 inches tube pan.
Bake at 325 degrees for 1-1 1/2 hours.
In mixing bowl cream together sugar and butter until light and fluffy.
Add eggs, one at a time, beating well after each egg. Sift together flour, salt and soda.
Add to creamed mixture alternately with sour cream, beating after each addition.
Add extract and beat well.
Pour batter into a greased and floured 10-inch tube pan.
Bake at 350\u00b0 for 1 1/2 hours.
Cream
together
sugar\tand oleo.
Blend in sour cream. Add 3 eggs;
blend.
Add remaining 2 eggs and blend.
Combine dry ingredients.
Stir vanilla into milk.
Add dry ingredients and milk
alternately
to
creamed mixture.
Blend after each addition (do not beat as it would incorporate too much air and lighten texture).
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.
ngel food cake pan (I use my Pan Release recipe#78579 for greasing
Mix all ingredients, except sour cream, for 2 minutes, then add sour cream.
Bake at 375\u00b0 for 45 to 55 minutes.
add\tto egg mixture with sour cream (1 cup flour with a
Preheat oven to 375\u00b0.
In a large bowl blend cake mix, sour cream, oil, sugar, water and eggs.
Beat at high speed for 2 minutes.
Pour batter into greased and floured Bundt pan.
Bake at 375\u00b0 for 45 to 55 minutes.
Cool and remove from pan.
.
Old-fashioned Sour Cream Pound Cake.
Ingredients.
3 cups
10-inch angel food cake pan, line the bottom with
Mix all ingredients with a mixer until thoroughly mixed. Pour into Bundt cake pan and bake at 350\u00b0 for 45 minutes. After cake has cooled some, mix 1 cup of powdered sugar and 2 tablespoons of milk (you may have to add just a little more milk than this to get the consistency that you want) and pour over cake.
mperature: set out the sour cream, butter, and the eggs
Cream butter; add sugar and mix.
Add eggs, one at a time. Add vanilla, baking soda, salt and flour.
Mix well.
Add sour cream; mix well.
Grease and flour a tube pan or 2 loaf pans. Bake 1 to 1 1/2 hours at 325\u00b0.
Check with toothpick for doneness. Recipe can also be halved and put in 1 loaf pan.
Mix together the sugar and butter until well combined.
Sift together the flour, baking soda and salt.
Set aside.
Beat in the eggs one at a time.
Beat in the flour mixture alternately with the sour cream.
Add the vanilla and lemon extracts and beat until combined.
Pour the batter into a greased and lightly floured tube pan.
Bake at 325 degrees for one and one half hours or until cake tests done.
Cool, then remove from pan.
Ice with Cream Cheese Frosting.
Recipe follows.
ablespoons lemon juice and beat for 30 seconds.
Add the