| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
Jewish |
Cakes |
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Butter; Softened |
| 2 |
c |
Sugar |
| 2 |
ts |
Vanilla |
| 1/2 |
ts |
Salt |
| 4 |
|
Eggs |
| 1 |
pt |
Sour Cream |
| 3 |
c |
Flour |
| 2 |
ts |
Baking Soda |
| 1 |
c |
Sugar |
| 3 |
ts |
Cinnamon |
| 3 |
tb |
Chopped Nuts; Optional |
| 5 |
tb |
Coconut; Optional |
INSTRUCTIONS
1. Cream together first 4 ingredients.
2. add 4 eggs, one at a time, at high speed.
3. Add 1 pint sour cream at low speed.
4. Sift together next 2 ingredients and mix with first mix with first
mixture.
5. Mix sugar, cinnamon, nuts and coconut together in separate bowl.
6. Grease and flour 2 10' square pans.
7. Put part of batter into each pan, then sprinkle with sugar mixture and
cut through, using knife.
8. Add balance of batter, then top with remaining sugar mixture, cut again.
9. Bake in 350 degree oven 50 to 60 minutes, or until toothpick inserted in
center comes out clean.
Cool on rack, in pan.
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 198 by "Diane Geary"
<diane@keyway.net> on Nov 4, 1997
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