Yes I used plain Greek yogurt.
I have a white cake recipe that I have used for years and I substituted the
milk with yogurt not Greek and the cupcakes where better with the yogurt. So
when I tried this recipe I thought of the yogurt substitution as I usually
have Greek yogurt on hand. I like this recipe better just for the reason
that the batter is thick and not messy for cupcakes. HTH
Shannon
Shannon
-----Original Message-----
From: Teresa Mullen
Sent: Monday, February 10, 2014 6:16 AM
To: [email protected]
Subject: Re: [CnD] White Sour Cream Cake
Teresa MullenSent from my iPhone
On Feb 9, 2014, at 9:53 PM, "Shannon Hannah" <[email protected]>
wrote:
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.
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http://acbradio.org/mailman/listinfo/cookinginthedark so instead of the
sour cream, you used Greek yogurt instead right?
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