sour cream cake
- This cake won a Blue Ribbon at the Tennessee Valley Fair for many years.
- by Mildred Payne of Knoxville TN
- 1 cup sour cream
- 1/4 cup milk
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 2-3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract
- Caramel Frosting
- pecan halves
- powdered sugar
Instructions:Combine sour cream and milk; set mixture aside. Cream 1 cup butter;
gradually add 2 cups sugar, beating well at medium speed of an electric
mixer. Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder, and salt; add to creamed mixture
alternately with sour cream mixture, beginning and ending with flour
mixture. Mix after each addition. Stir in flavorings. Pour batter into 2
greased and floured 9-inch round cake pans, bake at 350 degrees F. for
30 to 35 minutes or until a toothpick inserted in center comes out
clean. Cool in pans 10 minutes; remove from pans and cool on wire racks.
Spread Caramel Frosting between layers and on top and sides of cake.
Garnish with pecan halves and sprinkle with powdered sugar.