cakes
Reading edition
Spicy Cream Cake
2 8-inch layer cake pans 350° preheated oven, 30 minutes
½ cup butter 2 cups brown sugar, firmly packed 3 eggs yolks, slightly beaten 2 cups sifted cake flour ¼ teaspoon salt 1 teaspoon baking soda 2 teaspoons cinnamon ¼ teaspoon cloves ½ teaspoon allspice ½ teaspoon nutmeg 1 cup dairy sour cream 3 egg whites, stiffly beaten
Cream butter, add sugar and beat until light and fluffy. Add egg yolks and mix thoroughly. Sift dry ingredients and add alternately with sour cream, mixing well after each addition. Fold egg whites into batter. Pour into two buttered and floured 8-inch layer cake pans. Bake at 350° for 30 minutes.
Chocolate Cream Cake
3 8-inch layer cake pans 350° preheated oven, 25-30 minutes
6 tablespoons butter 1½ cups sugar 2 eggs, beaten 3 1-ounce squares unsweetened chocolate ¾ cup boiling water 1½ teaspoons soda 2¼ cups sifted cake flour 1½ teaspoons baking powder ¼ teaspoon salt ¾ cup dairy sour cream 1 teaspoon vanilla
Cream butter; gradually add sugar and continue creaming until fluffy. Add beaten eggs. Melt chocolate with water; cool. Add sifted dry ingredients alternately with 21 sour cream, mixing well after each addition. Stir in chocolate mixture and vanilla. Pour batter into 3 buttered and floured 8-inch cake pans. Bake at 350° for 25-30 minutes.
Mahogany Sour Cream Cake
2 9-inch round cake pans 350° preheated oven, 30-35 min.
3 squares baking chocolate ½ cup water 1 cup dairy sour cream 2 cups sifted cake flour 1 teaspoon soda 1 teaspoon salt 1½ teaspoons baking powder ⅔ cup butter ⅔ cup light brown sugar 1 cup granulated sugar 3 eggs 2 teaspoons vanilla
Cook chocolate and water over very low heat, stirring until blended. Cool and add sour cream, mixing well. Sift dry ingredients together. Cream butter and add brown sugar and granulated sugar. Add eggs one at a time, mixing well after each addition. Add vanilla and beat. Add dry ingredients alternately with the sour cream mixture. Mix well. Pour batter into 2 buttered and floured 9-inch round layer cake pans and bake in a 350° oven for 30-35 minutes. Remove from pans and cool on cake racks. Or bake one 9 x 13 inch loaf cake and use a 350° oven for 40 minutes.