| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Margarine; softened |
| 2 |
c |
Sugar |
| 2 |
|
Eggs |
| 1/2 |
ts |
Vanilla |
| 2 |
c |
Flour |
| 1 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1 |
c |
Sour cream; light |
|
|
Filling: |
| 1/2 |
c |
Pecans; chopped |
| 1 |
tb |
Cinnamon |
| 3 |
tb |
Brown sugar, packed |
INSTRUCTIONS
Recipe by: Jo Anne Merrill Preparation Time: 1:00 Grease and flour an angel
food cake pan. Mix all ingredients except filling , adding sour cream last.
Mix filling ingredients in a small bowl. Pour half of batter into pan,
sprinkle with half of filling, remainder of batter then remainder of
filling. Bake in a preheated 350 degree oven for 1 hour. Recipe was a prize
winner at the Del Mar County Fair 1993 Jo Merrill
Posted to EAT-L Digest 17 Sep 96
Date: Wed, 18 Sep 1996 05:20:25 -0500
From: LD Goss <ldgoss@METRONET.COM>
A Message from our Provider:
“God is glorified by a thankful heart.”