| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
Jewish |
Desserts |
24 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Margarine |
| 2 |
c |
Sugar |
| 4 |
|
Egg; beaten |
| 1 |
pt |
Sour cream |
| 2 |
ts |
Baking soda |
| 3 |
ts |
Baking powder |
| 3 |
c |
Flour |
| 2 |
ts |
Vanilla |
| 2 |
c |
Walnuts; chopped |
| 1 |
c |
Sugar |
| 3 |
ts |
Cinnamon; mixed with sugar |
INSTRUCTIONS
1. Butter & flour a 10 X 15 pan
2. Preheat oven to 350
3. Cream butter & sugar
4. Add eggs
5. Add baking soda & sour cream
6. Sift flour & baking powder & add to mixture, beat
7. Add vanilla
8. Pour 1/2 the batter into pan
9. Sprinkle with 1/2 the topping
10. Swirl with knife
11. Repeat steps 8-10
12. Bake at 350 for 45 minutes-1 hour
13. Test with toothpick
NOTES : CAN BE MADE IN 2-8 X 8 PANS
Recipe by: ROSALIND KATZ (MOM'S FRIEND)
Posted to JEWISH-FOOD digest by Thea Gunther <theag@nassau.cv.net> on May
04, 1998
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