Cool to read about that being used in the white sour cream cake, which sounds good. I like too, that the cake uses whole eggs, unlike other white cake recipes that just use the egg whites, I guess to prevent yellow showing, but maybe this doesn't happen in your recipe with the sour cream and thickness maybe hiding the yellow?
I used Stony Field Farms plain yogurt for a cake when didn't have sour cream; it came out well, and have used either that or the greek yogurt when attempting twice-baked potatoes. I like to think makes for a healthier version. heard that greek yogurt holds up better to cooking than regular yogurt as it withstands the temperature. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
