I got the following cake recipe from a Canadian cooking show. I have made this recipe twice once as cupcakes and the other a cake. It is my favorite white cake recipe now. It is very light and fluffy. I think the key is in stirring in the dry ingredients. The recipe calls for butter but I made it with becel margarine. I will try it sometime with butter just to compare, although I don think it could get much better. Shannon
My Best Sour Cream Cake Half cup butter 1 cup sugar two eggs half teaspoon vanilla 2 teaspoons baking powder Half teaspoon baking soda Quarter teaspoon salt One and a half cups of flour 1 cup sour cream Beat with mixer: butter, sugar and vanilla. Add eggs and beat Combine dry ingredients Mix dry to wet alternately with sour cream using a spoon. Bake at 350. Cupcakes take about 15 minutes. Sent from Shannon's iPhone. --- This email is free from viruses and malware because avast! Antivirus protection is active. https://www.avast.com/antivirus _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
