SOUR CREAM CAKE BATTER
1 cup butter, softened
2-1/2 cups sugar
6 large eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1 (8-ounce) container sour cream
2 teaspoons vanilla extract
Beat butter at medium speed with an electric mixer until creamy.
Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a
time, Beating just until blended after each addition.
Stir together flour and baking soda. Add to butter mixture alternately
with sour cream, beating at low speed just until blended, beginning and
ending with flour mixture. Stir in vanilla. Use batter immediately,
Following baking directions in "Pick a Pan," below.
Chocolate-Red Velvet Cake Batter:
Prepare Sour Cream Cake Batter as directed, stirring 3 tablespoons
unsweetened cocoa into the flour mixture. After preparing batter as
directed, stir in 2 (1-ounce) bottles red food coloring. Use batter
immediately, following directions for desired cake.
Sour Cream-Pecan Cake Batter:
Prepare Sour Cream Cake Batter as directed, substituting 1-1/4 cups
firmly packed brown sugar and 1-1/4 cups granulated sugar for 2-1/2 cups
sugar. After preparing batter as directed, stir in 1-1/2 cups chopped,
toasted pecans. Use batter immediately, following directions for desired
cake.
Cranberry-Pecan Cake Batter:
Soak 1 (6-ounce) package sweetened dried cranberries in boiling water
to cover for 10 minutes. Drain well, and press gently between paper
towels. Pulse 4 to 5 times in a food processor or until finely chopped.
Prepare Sour Cream Cake Batter as directed. Stir finely chopped
cranberries; 1 Cup finely chopped, toasted pecans; and 2 tablespoons
grated orange rind into prepared cake batter. Use batter immediately,
following directions for desired cake.
Lemon-Poppy Seed Cake Batter:
Prepare Sour Cream Cake Batter as directed; stir in 3 tablespoons grated
lemon rind and 2 tablespoons poppy seeds. Use batter immediately,
Following directions for desired cake.
Pick a Pan:
Sour Cream Cake Batter can be baked in lots of different shapes and
sizes--just use these times as a guideline, and be sure to grease and
flour your pans. With smaller muffin pans and molds, we found it easier
to use a vegetable cooking spray with flour. Check for doneness at the
minimum time range, continuing to bake until a wooden pick inserted in
the center comes out clean. Variations with added fruit and nuts will
require the maximum time and yield more mini cakes.
Bake at 325 in 1 (12-cup) tube pan for 1 hour and 15 minutes to 1 hour
and 30 minutes.
Bake at 325 in 3 (8- x 4-inch) loaf pans for 55 to 65 minutes.
Bake at 325 in 7 to 9 (5- x 3-inch) loaf pans for 25 to 35 minutes.
Bake at 325 in baby Bundt pans for 25 to 30 minutes. Makes 14 to 16 Baby
Bundt cakes. (Spoon 1/2 cup batter in each 1-cup mold.)
Bake at 350 in muffin pans 23 to 28 minutes. Makes 32 to 38 cupcakes.
Bake at 350 in miniature muffin pans for 9 to 11 minutes. Makes about 9
to 10 dozen cupcakes. Yield: Makes about 7 cups
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