Tuesday, March 18, 2008

Sour Cream cake

This is a recipe I made Saturday. We had some older milk in the fridge, so we used that for the sour cream. It tasted really good! The original recipe called for instant coffee grounds, but we left that out. You can also make more layers of filling and batter, but I did just one layer of filling in the middle.

3 c. flour
1 tsp. baking soda
3 tsp. baking powder
1 tsp. salt

Set aside. In bowl combine 1 c. margarine and 1 c. sugar. Beat until creamy. Add 3 eggs, one at a time, beating thoroughly after each addition. Add flour mixture alternately with 1 c. sour cream.

Filling Combine:
1 c. chocolate chips (semi-sweet)
1/2 c. brown sugar

Spoon 1/2 of cake batter into greased 10 inch bundt pan. Sprinkle with the filling mixture. Cover with the rest of the batter. Bake 350 degrees for 1 hr. and 10 min. (check after 40 minutes). Cool 15 minutes; turn out onto cake rack. Cool completely.

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