BUTTERY SOUR CREAM SNACK CAKE
This is a rich, easy cake that can be varied to fit the occasion or holiday. Preparation 20 min. Baking 50 min. Cooling 30 min. Cake Ingredients: 1 cup sugar 3/4 cup LAND O LAKES® Butter, softened 1 cup LAND O LAKES® Sour Cream 3 eggs 2 teaspoons vanilla* 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt Glaze Ingredients: 1 1/2 cups powdered sugar 1 tablespoon LAND O LAKES® Butter, very soft 1 to 2 tablespoons milk Instructions: Heat oven to 350°F. Combine sugar and 3/4 cup butter in large mixer bowl. Beat at medium speed until creamy (1 minute). Add sour cream, eggs and vanilla; continue beating until well mixed (1 to 2 minutes). Add all remaining cake ingredients; reduce speed to low. Beat, scraping bowl often, until smooth (1 to 2 minutes). Spoon batter into greased and floured 12-cup Bundt® or tube pan. (If using no stick cooking spray, do not flour pan.) Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; invert onto serving plate. Cool completely. Stir together powdered sugar and 1 tablespoon butter in small bowl. Beat with wire whisk, adding enough milk for desired glazing consistency. Drizzle over cooled cake. *Substitute 1 teaspoon almond, lemon or orange extract. VARIATIONS: Toasted Coconut Snack Cake: Gently stir in 1/2 cup toasted pecans, walnuts or almonds and 3/4 cup coconut into cake mixture. Bake and glaze cake as directed above. Sprinkle toasted coconut over glazed cake. Cranberry Orange Snack Cake: Gently stir in 1 cup sweetened dried cranberries and 1 tablespoon grated orange peel into cake mixture. Bake as directed above. Substitute orange juice for milk in glaze. TIP: Cover; store at room temperature up to 3 days. Unglazed cake may be frozen up to 2 months. Wrap in plastic freezer wrap and aluminum foil. TIP: Any of the flavor variations can be made into cupcakes. Prepare cake batter as directed above. Spoon batter into paper-lined or lightly greased muffin cups filling 3/4 full. Bake for 18 to 22 minutes or until cupcakes are lightly browned. TIP: If desired, omit glaze; sift powdered sugar over cooled cake <a href= http://www.worldfamousrecipes.com/ >Famous Recipes</a> <a href= http://www.worldfamousrecipes.com/index.php >World Famous Recipes</a> <a href= http://www.navending.com/compare.htm >Vending Machines</a> <a href= http://smsac.blogspot.com/ >sms.ac</a> <a href= http://www.sell2us.net//stopforeclosure.htm >Stop Foreclosure</a> <a href= http://www.auntiebelhams.com/ >Gatlinburg Cabins</a> <a href= http://quotations.home.att.net/ >Famous Quotes</a> <a href= http://groups.yahoo.com/group/chicken-recipes-mailing-list/ >Chicken Recipes</a> <a href= http://groups.yahoo.com/group/famous-quotes-/ >Famous Quotes</a> <a href= http://h.webring.com/hub?ring=fquotes/ >Famous Quotes</a> Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/world-famous-recipes/ <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
