Sour Cream Cake

Roberts Sour Cream makes this cake moist and delectable. Try it soon!

Ingredients

1 cup Roberts Butter
2 3/4 cups sugar
6 Roberts Eggs, well-beaten
1 teaspoon vanilla extract
1 cup Roberts Sour Cream
3 cups cake flour, sifted
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg

Preparation

Cream butter until light, gradually adding sugar until well-blended. Stir in well-beaten eggs and vanilla extract. Blend in sour cream, mixing until thoroughly combined. Sift dry ingredients together 3 times; gradually blend into cream mixture. Pour batter into a waxed paper lined 10 inch tube pan or 2-9 inch round baking pans. Bake at 325° for 1 1/2 hours for tube pan and 1 hour for round pans, or until a wooden pick inserted in center tests clean. Cool cakes in pans for 10 minutes; remove from pans and cool completely. Frost as desired.

Recipe Contributed By: Mary Hafiz Lincoln, Nebraska

Yield: 12 servings or 2-9 inch cake layers

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.