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Category: - Author:- Contributor:
SOUR CREAM POUND CAKE
Ingredient:

1/2 lb. butter, softened
3 c. sugar
6 egg yolks, beaten
3 c. all-purpose flour
Pinch of salt
1 (8 oz.) carton commercial sour cream
1/4 tsp. soda
6 egg whites, stiffly beaten
1 tsp. vanilla extract
1 tsp. almond extract


Direction:

Cream butter and sugar; add egg yolks. Combine flour and salt

and sift 3 times. Combine sour cream and soda. Add flour and

sour cream alternately to creamed mixture. Fold in egg whites

and flavorings. Spoon batter into a 10-inch greased and

lightly floured tube or bundt pan. Bake at 300 degrees for 1

1/2 hours. Yield: one 10 inch cake.
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Title:ICE CREAM CONE CAKES - Author: - Contributor:
Ingredient:
Any flavor cake mix
Flat-bottomed waffle ice cream cones
(30 approx.)
Frosting
Sugar decorations

Direction:
Prepare any flavor layer cake mix as directed on the package.

Pour a scant 1/4 cup batter into each of the waffle cones.

Fill a scant half full; if cones are filled more than this,

batter will run over top. Set in square or oblong pan and bake

as directed for cupcakes. Cool. Frost with any favorite

frosting and decorate with candies. Do not store in an

airtight container as the cones will soften.
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