n 8 inch round cake pan.
Cream butter, sugar and lemon
Mix applesauce, egg whites and sugar.
Add baking powder, baking soda, vanilla, sour cream and flour.
Blend well.
Grease tube pan.
Put 1/2 the batter in.
Sprinkle cinnamon and sugar (raisins, if desired).
Put in rest of batter and sprinkle cinnamon/sugar on top.
Bake at 350\u00b0 for approximately 1 hour.
inch bundt pan.
Cream butter, vanilla and sugar until light
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.
Cake: Preheat oven to 350\u00b0F.
In a large bowl, cream margarine
ound springform cake pan.
Beat butter, sugar and vanilla bean paste
inch diameter microwave-safe cake pan and line with parchment
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
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.
br>Stir in eggs and sour cream; mix well.
Pour into
ine a 9-inch round cake pan with parchment paper.
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.
br>Add the oil and sour cream and half the water, whisk
emaining flour, sour cream,
baking
powder,
vanilla
and
deep 10-inch round cake pan and line bottom with
nd flour 2 9 inch cake pans.
Preheat oven to
In a large bowl, cream butter.
Add sugar, beating
Preheat oven to 350\u00b0.
Grease a 13 x 9 cake pan.
Dice uncooked rhubarb into 1/2-inch pieces.
Cream butter and sugar until fluffy. Beat in eggs and vanilla.
Sift dry ingredients, add to butter mixture.
Add rhubarb and sour cream.
Blend well.
Batter will be thick.
Pour batter into prepared pan.
Combine topping ingredients, sprinkle over top.
Bake 40 minutes.
Serve warm with whipped cream.
Can easily double or triple this recipe.
Preheat oven to 350*.
Line cupcake tins with baking papers.
In a large mixing bowl, beat together the butter, eggs, sugar, vanilla and sour cream until smooth and creamy.
Blend remaining dry ingredients together in a seperate bowl. Gradually beat this dry mixture into the creamed mixture.
Beat until all is well blended.
Fill cupcake liners 1/2-2/3 way full.
Bake at 350 for 22-24 minutes or until toothpick tests clean.
Allow to cool 15-20 minutes before icing with frosting/icing of choice.