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Add a photoServings: 12
Ingredients
- 2 c. Lowfat sour cream
- 1 1/2 c. Confectioners' sugar
- 1 pkt (3 ounce) vanilla pudding/pie filling (not instant)
- 2 tsp Vanilla
- 3/4 c. Confectioners' sugar
- 1/3 c. All-purpose flour
- 1/4 c. Butter
- 3 c. All-purpose flour
- 1 tsp Baking pwdr
- 1 tsp Baking soda
- 1/4 tsp Salt
- 3/4 c. Butter, softened
- 1 1/4 c. Sugar
- 3 x Large eggs
- 2 tsp Vanilla
- 2 c. Lowfat sour cream
- 1 c. Confectioners' sugar
- 1 Tbsp. Butter, melted
- 1 Tbsp. Lowfat milk
Directions
- 1. Combine all filling ingredients together in 2-qt saucepan. Cook over medium heat, stirring occasionally till mix comes to a boil. Continue cooking, stirring constantly, 1 minute. Remove from heat. Cover with plastic wrap; set aside.
- 2. For topping, combine 3/4 c. powdered sugar and 1/3 c. flour in medium bowl; cut in 1/4 c. butter till crumbly. Set aside.
- 3. Heat oven to 350'F. Stir together flour, baking pwdr, baking soda and salt for cake. Set aside. Combine butter and sugar together in larger mixer bowl of an electric mixer. Beat at medium speed, scraping bowl often, till creamy, about 1 minute. Add in Large eggs and vanilla; continue beating till light and fluffy, 1 to 2 min.
- 4. Reduce speed to low. Beat, gradually adding flour alternately with lowfat sour cream to butter mix, till well blended, 1 to 2 min. Spread batter into greased 12- by 9-inch baking pan.
- 5. Spoon filling mix over cake by Tbsp.; sprinkle with topping.
- Bake till toothpick inserted in center comes out clean and cake is golden, 40 to 50 min. Cold completely. Meanwhile, stir together all glaze ingredients in small bowl till smooth; drizzle over cooled cake.
- NOTE: The cake will become very high during cooking, but will drop slightly during cooling. Also, 2 (10- or possibly 11-inch) springform pans can be used in place of the 13- by 9 inch baking pan.
- Cream Quick Breadcontest and winner at the 1996 Illinois State Fair, by Jone Schumacher of
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 207g | |
| Recipe makes 12 servings | |
| Calories 674 | |
| Calories from Fat 291 | 43% |
| Total Fat 33.08g | 41% |
| Saturated Fat 19.63g | 79% |
| Trans Fat 0.0g | |
| Cholesterol 135mg | 45% |
| Sodium 556mg | 23% |
| Potassium 172mg | 5% |
| Total Carbs 88.84g | 24% |
| Dietary Fiber 0.9g | 3% |
| Sugars 62.35g | 42% |
| Protein 6.94g | 11% |
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