I made this recipe yesterday for a family get together. I used Greek yogurt in stead of the sour cream. The batter was really thick which was great because I was making medium size cup cakes and using a small spoon it was very easy to fill the cup cake papers. I thought as the batter was so thick the cupcakes might of been heavy but they turned out great. Moist and light. I did have sour cream but I prefer using yogurt. The recipe is pasted below.
White Sour Cream Cake 2 cups flour 2 teaspoons Baking powder 1 teaspoon Baking soda 1/2 teaspoon Salt 1/2 cup Shortening 1 cup White sugar 2 Eggs (beaten well) 1/2 teaspoon Vanilla 1 cup Sour cream Sift flour, baking powder and salt together. Cream shortening and sugar, and well beaten eggs and vanilla and mix well. Dissolve baking soda in mixture alternately with sifted dry ingredients. Bake in greased 8 inch layer cake pans 20 to 25 minutes at 350. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
