n 8 inch round cake pan.
Cream butter, sugar and lemon
inch bundt pan.
Cream butter, vanilla and sugar until
ine a 9-inch round cake pan with parchment paper.
Cake: Preheat oven to 350\u00b0F.
In a large bowl, cream margarine
deep 10-inch round cake pan and line bottom with
n 8 inch round springform cake pan.
Beat butter, sugar
inch diameter microwave-safe cake pan and line with parchment
Cream together butter and sugar. Add eggs, sour cream and vanilla extract; mix well. Combine flour, baking powder and baking soda; gradually add to butter mixture.
Spread into a greased 13\" by 9\" by 2\" baking dish. Sprinkle with raspberries and blueberries.
Bake in a 325* oven for 40 - 45 minutes or until a toothpick inserted in center comes out clean.
For Glaze: In a mixing bowl, beat sugar, butter, vanilla extract and enough milk to achieve a drizzling consistencey. Drizzle over warm cake. Cook on a wire rack.
Preheat oven to 350\u00b0F. Grease a deep 9 inch-round cake pan and line with parchment paper.
Cream butter, vanilla and sugar until fluffy. Beat in eggs, 1 at a time. Stir in sour cream, flour and baking soda. Transfer 1/2 to prepared pan. Combine pecans, brown sugar and cinnamon. Sprinkle 1/2 over batter in prepared pan. Repeat layers with remaining batter and nut mixture. Bake for 1 hour. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
rease two 8 inch round cake pans. Scatter sliced almonds over
br>Stir in eggs and sour cream; mix well.
Pour into
n flour alternately with combined sour cream and lemon juice. Pour into
Preheat the oven to 350\u00b0F. Grease a 10 inch loaf pan. Cream the butter, sugar and vanilla extract. Add the eggs, 1 at a time, then add the milk and sour cream. Fold in the flour and baking powder then transfer to the prepared pan and bake for about 35 mins. Cover with foil and continue to bake for 10 mins. Remove from the oven and allow to cool for 30 mins in the pan then transfer to a wire rack and allow to cool fully. Dust with powdered sugar before slicing.
SPONGE CAKE:
Preheat the oven to
nd flour 2 9 inch cake pans.
Preheat oven to
In a large bowl, cream butter.
Add sugar, beating
Prepare cake mix as directed, making two 8-inch layers.
When cool, split both layers.
Combine sugar, sour cream, and coconut, blend well and chill.
Reserve one cup of sour cream mixture for frosting.
Spread remainder of sour cream mixture between layers of cake.
Combine reserved sour cream mixture with Cool Whip.
Blend until smooth, spread on top and sides of cake.
Seal cake in air tight container and refrigerate 3 days before serving.
hours prior to making cake, combine sour cream, thawed coconut and sugar
Follow directions on cake mix and divide into 3 equal cake pans.
Bake until done.
While cake is baking, heat in a saucepan 1 pint sour cream.
Fill the sour cream container with sugar and pour into sour cream.
Add chopped nuts.
Cook until it boils and boil for a few minutes.
Place sour cream mixture in refrigerator and cool.
When cake is cooled, layer cake, mixture, cake, mixture, cake and mixture.
Place whole nuts on top to decorate.
Bake cake according to directions; cool.
Split layers to make 4 layers.
While cake is baking, combine sugar, sour cream and coconut.
Blend well.
Chill.
Reserve 1 cup of sugar/sour cream/coconut mixture.
With remaining sugar mixture, frost layers.
To reserved 1 cup of mixture, add 8 ounces Cool Whip. Then frost top and sides with this.
Refrigerate in airtight container.
Keep for 3 days in refrigerator before serving.