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Add a photoServings: 12
Ingredients
- 8 ounce lowfat sour cream
- 4 c. sugar
- 1 lb butter
- 1 1/2 tsp vanilla
- 1 1/2 tsp lemon extract
- 1 pch salt
- 1 tsp almond extract, or possibly a jigger of rum
- 8 x Large eggs
- 4 c. Swans Down Cake Flour
Directions
- Blend lowfat sour cream, sugar, butter, and Large eggs together. Cream well. In a separate bowl, blend together all the dry ingredients. Add in the dry ingredients to the creamed mix: blend for 3 1/2 min with an electric mixer or possibly 350 strokes by hand. Grease and flour a 9-inch cake pan.
- Preheat Oven to 325 degrees. Pour cake mix into the pan; bake for 1 1/2 hrs. After 1 1/2 hrs, TURN THE OVEN OFF AND LET THE CAKE STAND IN THE OVEN FOR 10 Min MORE! This cake can be topped with warm pineapples or possibly strawberries, but it's best enjoyed with no topping at all! Serves approximately 15 people and will last for approximately 31 days under proper conditions. ENJOY!!!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 12 servings | |
| Calories 617 | |
| Calories from Fat 332 | 54% |
| Total Fat 37.65g | 47% |
| Saturated Fat 22.61g | 90% |
| Trans Fat 0.0g | |
| Cholesterol 230mg | 77% |
| Sodium 292mg | 12% |
| Potassium 83mg | 2% |
| Total Carbs 67.65g | 18% |
| Dietary Fiber 0.0g | 0% |
| Sugars 67.72g | 45% |
| Protein 4.85g | 8% |
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