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Sour Cream Dream Cake

Renaissance.Chef's picture
Ingredients
  Brown sugar 1 1⁄2 Cup (24 tbs)
  Margarine 3⁄4 Cup (12 tbs)
  Eggs 2
  Vanilla 1 Teaspoon
  Flour 2 1⁄2 Cup (40 tbs), sifted
  Baking soda 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Cinnamon 1 Teaspoon
  Evaporated milk 1 Cup (16 tbs)
  Vinegar 2 Tablespoon
  Instant coffee 2 Tablespoon
  Instant coffee powder 2 Tablespoon
  Walnuts 1 Cup (16 tbs), chopped
  Rhubarb 2 Cup (32 tbs), finely chopped
  Whipping cream/Any other butter cream frosting 2 cups 2 Cup (32 tbs), whipped
Directions

GETTING READY
1) Preheat the oven to 350° F.

MAKING
2) In a mixing bowl, cream the sugar and margarine together.
3) Beat in the eggs and vanilla, blend well.
4) In another bowl, sift the flour, soda, salt, and cinnamon together.
5) In a bowl, sour the evaporated milk with vinegar, then stir in the coffee powder.
6) Stir the sifted dry ingredients alternately with milk into the creamed mixture and beat until smooth after each addition.
7) Stir in the walnuts and rhubarb, mix well until evenly distributed.
8) In two greased 8-inch layer cake pans, lined with the waxed paper at the bottom, pour and evenly spread the batter
9) Bake in the preheated oven for 35 to 40 minutes.
10) Allow to cool in the pan for 10 minutes on a rack, then turn out.
12) Spread a layer of whipped cream on one cake layer, cover with the other cake layer and frost the tops and sides with the whipped cream.

SERVING
13) Slice and serve on a serving platter.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Sour Cream
Interest: 
Party
Preparation Time: 
35 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes

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