| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs |
|
Cakes, Cake mix |
2 |
Servings |
INGREDIENTS
|
|
Beth Lane PXGN54A |
| 1 |
pk |
Yellow cake mix or pudding |
|
|
Included cake mix 2 layer sz |
| 1 |
pk |
JELLO Vanilla, Butterscotch, |
|
|
Butter Pecan, or Lemon Flavr |
|
|
Pudding and Pie Filling |
| 1/2 |
c |
1/2 pint sour cream or plain |
|
|
Yogurt |
| 1/3 |
c |
Vegetable oil |
| 4 |
|
Eggs |
| 1/8 |
ts |
1/8 to 1/4 mace (optional) |
INSTRUCTIONS
Combine all ingredients in large bowl. With electric mixer at low
speed, blend just to moisten, scraping sides of bowl often. Then
beat at medium speed for 4 minutes. Pour batter into 2 greased and
floured 9 x 5 inch loaf pans. Bake in preheated 350 degree oven for 40
to 45 minutes or until cake tester inserted in center of cakes comes
out clean and cakes begin to pull away from sides of pans. Cool in pans on
wire rack 15 minutes. Remove from pans and finish cooling on wire
racks. Sprinkle with confectioners sugar, if desired. Makes two 9 x 5 inch
loaves.
Posted to MM-Recipes Digest V4 #2 by Beynong@AOL.COM on Jan 3, 1999
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