Mix brown sugar and pecans; reserve.
Mix cake mix and add ingredients.
Pour half of mixture in Bundt pan.
Sprinkle with 1/2 brown sugar mixture.
Add rest of batter and cover with remaining sugar mixture.
Cook 1 hour at 350\u00b0.
Use favorite frosting.
inch bundt pan.
Cream butter, vanilla and sugar until
n 8 inch round cake pan.
Cream butter, sugar and lemon
Combine cake mix, eggs, bananas and sour cream.
Mix well.
In another bowl, combine frosting mix, butter and oats and mix well. Pour 1/2 cake batter into long cake pan or tube pan.
Sprinkle 1/2 of frosting mix over cake batter.
Pour remaining cake batter over frosting mix, then sprinkle remaining frosting mix over bake batter.
Bake 1 hour at 350\u00b0 or until knife inserted in middle comes out clean.
Preheat oven to 250\u00b0.
Cream sugar and butter with mixer in large bowl until smooth; add eggs one at a time.
Add 1 cup of flour and 1/2 of sour cream; mix together well.
Then add remaining of flour and sour cream.
Mix until smooth and creamy. Stir in vanilla and almond flavoring.
Pour in 9-inch greased tube cake pan.
Bake 1 1/2 hours at 375\u00b0.
Do not open oven door or cake will fall.
Let cool before cutting.
Cream butter and 2 cups sugar well.
Add eggs, one at a time. Beat 2 minutes.
Add vanilla.
Alternately add flour, baking powder and soda with sour cream.
Mix 1/2 cup sugar and the cinnamon together for the cinnamon-sugar mix.
Butter and flour a 10-inch tube pan.
Put 1/3 batter in pan.
Sprinkle half cinnamon-sugar mixture.
Pour rest of batter; sprinkle rest of cinnamon-sugar mixture.
Bake at 350\u00b0 for 1 hour.
Cool in pan on cake rack for 15 minutes.
Remove; finish cooling on rack.
Cream oleo, sugar and vanilla.
Add eggs; beat well.
Mix flour, soda, baking powder and salt together.
Stir in alternately with sour cream.
Mix together sugar, chips and cinnamon.
Pour 1 layer of batter, then a layer of chip mixture, then another layer of batter.
Bake in a greased and floured Bundt pan at 350\u00b0 for 45 to 50 minutes.
Combine sugar, flour and soda in a large bowl; mix well and set
aside.
Combine
water,
butter and cocoa in a heavy saucepan;
bring
to
a
boil, stirring constantly.
Gradually stir
hot mixture into flour mixture; stir well.
Stir in eggs and sour cream;
mix well.
Pour into a greased and floured 13 x 9 x 2-inch baking pan.\tBake at 350\u00b0 for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
Cool. Frost
with Chocolate-Peanut Butter Frosting.
Yields 15 to 18 servings.
Cream butter and sugar.
Add eggs and sour cream.
Mix well. Add flour, soda, salt and vanilla. Mix well.
Pour into tube pan and bake at 325\u00b0 for 1 hour and 20 minutes or until done.
Cake: Preheat oven to 350\u00b0F.
In a large bowl, cream margarine
or the inside of the cake). Add the butter and pecans
acon and 1/4 cup sour cream.
Mix until combined.
Add
ngredients in a large bowl; mix well, and set aside.
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.
hours prior to making cake, combine sour cream, thawed coconut and sugar
ine a 9-inch round cake pan with parchment paper.
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 8 inch round springform cake pan.
Beat butter, sugar
Mix all ingredients very well, except for the sour cream and the cinnamon-sugar mix.
Fold in sour cream and mix very well. Grease and flour Bundt pan or funnel pan.
Pour in half of batter. Sprinkle cinnamon-sugar mix over this half.
Pour remaining batter over and sprinkle the top of it.
Bake at 350\u00b0 for 40 to 45 minutes or until done.
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.