Ingredients:
• 1 cup butter or margarine
• 2 cups sugar
• 4 eggs
• 3 cups flour (or, for chocoholics, use 2½ cups flour and ½ cup cocoa)
• ½ teaspoon salt
• 3 teaspoons baking powder
• 1 cup sour cream
• 1 teaspoon vanilla
Preparation:
Cream butter or margarine, add sugar gradually and beat until light and fluffy. Add eggs one by one, beating well after each addition. Sift dry ingredients together. Combine sour cream and vanilla. Add dry ingredients and sour cream alternately to the batter, beating well. Bake in a greased bread pan at 350° for about 1 hour.
This Cake recipe was published in 'The Book Lover's Cookbook by 'Shaunda Kennedy Wenger and Janet kay Jensen' - Ballantine Books'
Popular Recipes
-
Ingredients: • 2 cups flour • ¾ cup cocoa • 1 teaspoon baking soda • 1¼ cups butter, softened • 2 cups sugar • 2 eggs • 2 teaspoons v...
-
Serves 4 Ingredients: • 9 and 1/2oz (300g) tagliatelle • 12 and 1/2oz (400g) each of mussels and clams, scrubbed well • 3fl oz (100ml... -
MAKES 8 LARGE PANCAKES Ingredients: • 1 cup buckwheat flour (not packed) • ½ cup oat flour (not packed) • 2 tablespoons cornmeal • ¼ c...
-
Fruits and vegetables offer a number of health benefits, and increased fiber is just one of them. The five-serving-a-day goal has been well ...
-
Photographs copyright © 2005 by Victoria Pearson Italians love to linger over long, multicourse meals, with a different wine for each cou... -
It’s very European to use potatoes in omelets, tarts, and frittatas—even on pizzas. The key is to use small cubes of potato, as here, or ver...
-
If you prefer to bake with an intense variety of dark chocolate (60% to 70% pure cocoa) instead of a milk chocolate or semisweet variety, yo... -
Being tasty and just a little spicy, this dip is typical of the Texas/Louisiana area. Ingredients: • 2 cups (342 g) cooked black-eyed pea...
-
Photographs copyright © 2005 by Victoria Pearson When asparagus is in season in springtime, use it to capture the flavors of the garden w... -
Wear a pair of latex or neoprene gloves when handling your chocolate-covered treats to avoid transferring fingerprints before they’re served...
No comments:
Post a Comment