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
n 8 inch round springform cake pan.
Beat butter, sugar
deep 10-inch round cake pan and line bottom with
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.
Heat the chocolate chips in a bowl over hot water until melted.
Remove from heat and beat in sour cream.
Easy!
Use for on cakes, cookies, muffins or whatever you fancy.
rease two 8 inch round cake pans. Scatter sliced almonds over
br>Stir in eggs and sour cream; mix well.
Pour into
hours prior to making cake, combine sour cream, thawed coconut and sugar
owl blend the cake mix, pudding mix, eggs, sour cream, warm water and
Preheat oven to 375\u00b0.
Blend cake mix, sour cream, oil, sugar, water and eggs in a large mixer bowl.
Beat 2 minutes at high speed.
Pour batter into a greased and floured 10-inch tube pan. Bake at 375\u00b0 for 45 to 55 minutes or until cake springs back when lightly touched.
Cool right side up for about 25 minutes, then remove from pan.
Serves 12 to 16 persons.
n flour alternately with combined sour cream and lemon juice. Pour into
Prepare cake mix according to package directions, making two 8-inch layers.
When completely cool, split both layers.
Combine sugar, sour cream and coconut, blending well.
Chill.
Reserve 1 cup sour cream mixture for frosting.
Spread remainder between layers of cake.
Combine the one cup reserved sour cream mixture with the Cool Whip.
Blend until smooth.
Spread on top and sides of cake.
Sprinkle coconut on top of cake and chill before serving.
Do not preheat oven. In a large bowl, combine cake mix, sugar, sour cream, oil and eggs. Beat on low speed to blend, then on medium for 4 minutes. Pour 2/3 of batter into greased and floured 12-cup capacity Bundt cake pan. Drop raspberries on top of batter and top with remaining batter. Place in cold oven; set temperature to 325\u00b0. Bake for 50 to 60 minutes or until cake tester comes out clean. Cool cake in pan for 10 minutes, then turn out on cooling rack. When cool, spoon on Raspberry Glaze.
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.
Preheat oven to 350\u00b0.
Grease and flour 2 round cake pans. Mix cake and bake in prepared pans according to package directions.
Cool as directed and slice layers in half.
Mix pineapple, sugar, cornstarch and lemon juice until thick.
Add margarine. Cool.
Add sour cream and vanilla to cooled filling. Spread filling over each layer and stack.
Cover and refrigerate at least 24 hours.