Vanilla Sour Cream Pound Cake


3 cups granulated sugar
1 cup butter
6 eggs, separated
2 teaspoons vanilla
1 cup sour cream
3 cups all-purpose flour, sift before measuring
1/4 teaspoon baking soda
1/4 teaspoon salt


Cream together sugar and butter, add the egg yolks one at time; beat well after each addition. Blend in vanilla and sour cream. Into a separate bowl, sift sifted flour, salt, and soda. Add sifted dry ingredients to batter; beat well. In a separate bowl, beat the egg whites until stiff peaks form. Fold egg whites into the cake batter. Pour into a greased and floured tube pan and bake at 300° for about 1 1/2 hours or until cake tests done.

Sweet Potato Pound Cake


1/2 cup chopped walnuts
3 cups sifted cake flour (sift before-measuring)
2 cups Splenda granular sweetener (see note)
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup (2 sticks) butter, softened
1 cup mashed sweet potatoes, cooled
1 cup low-fat buttermilk
1 teaspoon lemon extract
1 teaspoon vanilla
6 large eggs

Preheat oven to 350 degrees. Grease and flour a 10-inch bundt pan. Sprinkle walnuts in pan; set aside.

Combine flour, sweetener, baking powder, salt and baking soda in a large bowl; set aside.

Beat butter at medium speed with an electric mixer about 2 minutes or until creamy. Beat in sweet potatoes, buttermilk, lemon extract and vanilla. Add flour mixture in thirds, beating after each addition until batter is smooth. Add eggs, one at a time, beating just until yellow disappears. Spoon batter into prepared pan.

Bake 50 to 60 minutes or until a long wooden pick inserted in the center comes out clean. Let cool in the pan on a wire rack 10 to 15 minutes. Remove from pan; let cool completely on the wire rack, nut-side up.

Note: 2 cups of Splenda granular sweetener are equal in sweetness to 2 cups of granulated sugar.

German Chocolate Chip Pound Cake


1 package German chocolate cake mix (2 layer size)
1 small package chocolate fudge instant pudding mix
1 cup sour cream
1/2 cup water
1/2 cup vegetable oil
4 large eggs
1 1/2 cups mini semisweet chocolate chips

Glaze
1/2 cup mini semisweet chocolate chips
2 tablespoons milk

Preheat oven to 350 degrees F. Lightly spray a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.

Place the cake mix, pudding mix, sour cream, water, oil and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 to 3 minutes more, scraping the sides down again if needed. The batter should look thick and well mixed. Fold in the chocolate chips and mix well. Pour the batter into the prepared pan.

Bake the cake until it springs back when lightly pressed with your finger and is just starting to pull away from the sides of the pan, approx. 50 to 60 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a sharp knife around the edge of the cake and invert it onto a rack to cool completely, 20 minutes more.

For the glaze, combine the chocolate chips and milk in a small saucepan over low heat. Stir until the chocolate has melted and the mixture has thickened slightly, 1 to 2 minutes.

Place the cake on a serving platter and spoon the warm glaze over it. Let the cake rest for 10 minutes before slicing.

Chocolate Brownie Pudding Cake

This recipe makes a brownie-like cake steeped in a thick pudding. Serve it with whipped cream or ice cream.



Pudding

1 1/4 cups water
1/3 cup semisweet chocolate chips
2/3 cup brown sugar
4 tablespoons cocoa
1 teaspoon vanilla

Cake

3/4 cup all-purpose flour
2/3 cup granulated sugar
4 tablespoons cocoa
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
3 tablespoons vegetable oil



Preheat the oven to 350 degrees

1. For the pudding, in a saucepan heat the water with the chocolate chips until the chocolate chips are melted. In a bowl, stir the brown sugar and four tablespoons cocoa together. Add the brown sugar and cocoa mixture to the saucepan and stir until mixed. Remove from the heat and add the vanilla.
2. For the cake, mix the flour, granulated sugar, four tablespoons cocoa, baking powder, and salt together in a medium bowl. Add the milk and vegetable oil and mix until combined. Scrape the batter into an ungreased 9x9 baking pan.
3. Pour the hot pudding mixture over the batter. Place the pan in the oven and bake for 25 minutes or until a toothpick inserted in the cake comes out clean. Cool in the pan on a rack.
Serve it hot with a scoop of vanilla ice cream or whipped cream.

Maple Fudge Sour Cream Cake


1 egg
1 cup brown sugar
1 cup sour cream
2 cups flour
1-1/2 teaspoon baking powder
1/2 teaspoon soda
1/4 teaspoon salt


Beat egg, adding sugar gradually and then sour cream, beating until smooth.
Combine dry ingredients and add to wet mixture. Spread into greased 9x9 pan.
Bake at 350 degrees, about 30 minutes. Cool and frost with maple fudge
icing.

Maple Fudge Icing: 1 cup brown sugar 1/3 cup butter 1/3 cup milk 1 cup
confectioners' sugar

Boil brown sugar, butter and milk hard, stirring constantly for 3 minutes.
COOL to lukewarm. Stir in confectioners' sugar and continue stirring until
it becomes a spreadable consistency.