Mamas Sour Cream Eggy Hot Cakes Recipes

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GRANDMA'S SOUR CREAM POUND CAKE



Grandma's Sour Cream Pound Cake image

This is a recipe the whole family loves. It's always a hit!

Provided by LVJOANNE

Categories     Desserts     Cakes     Pound Cake Recipes

Time 2h

Yield 16

Number Of Ingredients 10

2 cups butter, softened
3 cups white sugar
6 eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
¼ teaspoon baking soda
½ teaspoon salt
1 pinch ground mace
1 cup sour cream
1 tablespoon confectioners' sugar, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9- or 10-inch fluted tube pan (such as Bundt®.
  • Beat butter and sugar with an electric mixer in a large bowl until light and fluffy and noticeably lighter in color. Add room-temperature eggs 1 at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla with the last egg.
  • Mix together flour, baking soda, salt, and mace in a bowl. Add flour mixture to the butter-egg mixture alternately with sour cream, mixing until just incorporated. Transfer batter to the prepared pan and spread to smooth top.
  • Bake in the preheated oven until a toothpick inserted in the cake comes out clean, about 1 hour and 20 minutes. Cool for at least 10 minutes before inverting pan onto a cooling rack, and tapping out the cake. Dust with confectioners' sugar before serving.

Nutrition Facts : Calories 494.3 calories, Carbohydrate 56.7 g, Cholesterol 137.1 mg, Fat 28.1 g, Fiber 0.6 g, Protein 5.5 g, SaturatedFat 17.1 g, Sodium 290.2 mg, Sugar 38.2 g

COME-HOME-TO-MAMA CHOCOLATE CAKE



Come-Home-to-Mama Chocolate Cake image

You'll spend less than a half hour whipping up this cure-all cake that starts with a mix. Sour cream and chocolate pudding make it rich and moist, and chocolate, chocolate and more chocolate make it decadent comfort food at its finest. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 15

1 package devil's food cake mix (regular size)
1 cup sour cream
1 package (3.9 ounces) instant chocolate fudge pudding mix
4 large eggs, room temperature
1/3 cup canola oil
1/4 cup water
1/4 cup buttermilk
2 tablespoons chocolate syrup
2 teaspoons vanilla extract
FROSTING:
1 pound semisweet chocolate, chopped
6 tablespoons Dutch-process cocoa powder
6 tablespoons boiling water
1-1/2 cups butter, softened
1/2 cup confectioners' sugar

Steps:

  • In a large bowl, combine the first nine ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 8-in. baking pans., Bake at 350° until a toothpick inserted in the center comes out clean, 38-43 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a microwave, melt chocolate; stir until smooth. Let cool to room temperature, 20-30 minutes. Meanwhile, dissolve cocoa in boiling water; cool., In a large bowl, beat butter and confectioners' sugar until fluffy. Add melted chocolate; beat on low speed until combined, scraping sides of the bowl as needed. Beat in cocoa mixture., Place one cake layer on a serving plate; spread with 1-1/2 cups frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake.

Nutrition Facts : Calories 754 calories, Fat 49g fat (25g saturated fat), Cholesterol 144mg cholesterol, Sodium 655mg sodium, Carbohydrate 75g carbohydrate (53g sugars, Fiber 6g fiber), Protein 9g protein.

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