Shannon, sounds good eh? LOLOLOL. what size pan did you bake this in. for a cake? And for how long? Thanks. ----- Original Message ----- From: "Shannon via Cookinginthedark" <[email protected]> To: "Cooking In The Dark" <[email protected]> Sent: Saturday, July 18, 2015 3:17 PM Subject: [CnD] My Best Sour Cream Cake
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 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
