Teresa MullenSent from my iPhone
> On Feb 9, 2014, at 9:53 PM, "Shannon Hannah" <shannonhanna...@gmail.com> > wrote: > > I made this recipe yesterday for a family get together. I used Greek yogurt > in stead of the sour cream. The batter was really thick which was great > because I was making medium size cup cakes and using a small spoon it was > very easy to fill the cup cake papers. I thought as the batter was so thick > the cupcakes might of been heavy but they turned out great. Moist and light. > I did have sour cream but I prefer using yogurt. The recipe is pasted below. > > White Sour Cream Cake > > 2 cups flour > 2 teaspoons Baking powder > 1 teaspoon Baking soda > 1/2 teaspoon Salt > 1/2 cup Shortening > 1 cup White sugar > 2 Eggs (beaten well) > 1/2 teaspoon Vanilla > 1 cup Sour cream > > Sift flour, baking powder and salt together. Cream shortening and sugar, and > well beaten eggs and vanilla and mix well. Dissolve baking soda in mixture > alternately with sifted dry ingredients. Bake in greased 8 inch layer cake > pans 20 to 25 minutes at > 350. > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark so instead of the sour > cream, you used Greek yogurt instead right? _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
