How to make it

  • In large mixer bowl, beat all ingredients, low speed with electric mixer 30 seconds or just until moistened
  • Beat medium speed 2 minutes
  • Pour batter into 4 greased and floured 8 inch round cake pans
  • Bake at 350 degrees for 15-17 minutes until a wooden pick inserted in center comes out clean
  • Cool in pans on wire rack 10 minutes
  • Remove from pans, cool completely on wire rack
  • NOTE: Can wrap layers in plastic wrap, and freeze 2 hours or up to 1 month, if desired
  • NOTE: To prepare 9 inch Sour Cream Cake Layers, use 4 greased and floured 9 inch round cakepans
  • Bake at 350 degrees for 12-14 minutes
  • Combine first 4 ingredients in a 4-quart mixing bowl
  • Beat at low speed with a heavy duty electric mixer 1 minute or until mixture is blended
  • Beat mixture at high speed 3-5 minutes or until stiff peaks form
  • Gradually add powdered sugar, beating at low speed until blended
  • Stir in toasted pecans
  • Spread immediately on cake
  • Can garnish with pecan halves or stemmed cherries, (pat dry with paper towel, let dry thoroughly and place on cake immediately before serving)

Reviews & Comments 3

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    " It was excellent "
    debbie919 ate it and said...
    Definitely going to try this one, thanks so much!
    Deb ^5
    Was this review helpful? Yes Flag
  • juliecake 10 years ago
    Sounds absolutely scrumptious!!
    Was this review helpful? Yes Flag
    " It was excellent "
    henrie ate it and said...
    Wow, my kind of dessert, great post.
    Was this review helpful? Yes Flag

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