| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 1/3 | c | Margarine |
| 3 | tb | Packed light brown sugar |
| 2/3 | c | Sugar |
| 1/3 | ts | Vanilla extract |
| 2 | Eggs | |
| 1 1/3 | c | All-purpose flour |
| 1/2 | ts | Baking soda |
| 2 | ts | Double-acting baking powder |
| 1/2 | ts | Salt |
| 1 | pt | Sour cream |
| 2/3 | c | Milk |
| 1 | Orange — *see note |
INSTRUCTIONS
* Peel orange, cut into quarters and thinly slice across the sections, or cut into a pretty pattern of your choice. 1. Cream margarine and sugars until light and fluffy. Blend in vanilla. Beat in eggs one at a time. 2. Stir flour, salt, soda, and baking powder together thoroughly; blend into creamed mixture alternately with 1/2 cup sour cream and milk. Begin and end with flour. 3. Pour into greased and waxed paper-lined (grease the waxed paper lightly also) 13 x 9 x 2-inch pan. Bake in preheated 350-degree oven, 25-35 minutes or until done. 4. COOL COMPLETELY before removing from pan. 5. Cut cake in half to form 2 layers 6-1/2 by 9 inches. Spread 3/4 cup sour cream over layer, arrange orange slices on sour cream. Top with second layer. Garnish each serving with additional sour cream and orange slices. * The sour cream is an acquired taste. You may prefer to sweeten it with sugar or honey, or with a mix of half sour cream and half sweetened whipped cream. Recipe By : Jo Anne Merrill From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43 ~0800 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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