Yes, thank you so much. Both cakes sound wonderful. Sent from my iPhone
> On Feb 10, 2014, at 12:52 PM, "Shannon Hannah" <[email protected]> > wrote: > > Nancy, If you mean my old favourite recipe I have always used I pasted it > below. > White Cake > Beat together: > 1/2 cup soft butter or margarine > 1 1/2 cups white sugar > 1 teaspoon vanilla extract > Add: > 3 eggs > 4 1/2 teaspoons baking powder > 1/2 teaspoon salt > Mix in alternately: > 1 cup plain yogurt > 2 1/4 cups flour > Beat until smooth, if too thick add a little more yogurt or milk > Bake in 2 round greased and floured pans or > 13 by pan > test for with toothpick after 25 minutes > cupcakes test after 12 minutes > You can also use fruit yogurt and top with whipped cream and fresh fruit. > I usually frost with chocolate butter frosting. > Note: this cake recipe originally was made with milk. > > > > -----Original Message----- From: [email protected] > Sent: Monday, February 10, 2014 11:28 AM > To: [email protected] > Subject: Re: [CnD] White Sour Cream Cake > > Can you post the white cake recipe? > Thanks > Nancy > > Sent from my iPhone > >> On Feb 10, 2014, at 10:04 AM, "Shannon Hannah" <[email protected]> >> wrote: >> >> 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. >>> _______________________________________________ >>> Cookinginthedark mailing list >>> [email protected] >>> http://acbradio.org/mailman/listinfo/cookinginthedark so instead of the >>> sour cream, you used Greek yogurt instead right? >> _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark >> _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
