By Robin from Washington, IA
Mix sugar, margarine and eggs. Add remaining ingredients. Grease and flour angel food cake pan. Pour in 1/2 batter then sprinkle 1/2 of filling.
Cream sugar and shortening. Add eggs and sour cream, then dry ingredients. Bake in 2 pie pans. Sprinkle crumbs on top. Bake at 350 degrees F until golden brown.
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition.combine the flour, baking powder and salt.combine sour cream and vanilla; add to creamed mixture alternately with dry ingredients.
Mix the preceding, except topping, in mixer at medium speed for 5 minutes. Grease a Bundt pan and put 1/2 of the topping in bottom of Bundt pan and the rest in the cake mixture.
Cream butter. Add sugar and beat until fluffy. Add whole eggs and vanilla; beat. Add sifted dry ingredients in thirds alternately with sour cream, beating smooth after each addition.
Cream shortening and 3/4 cup sugar together in bowl. Combine eggs and sour cream. Add to creamed mixture.
Mix sugar, cake mix, sour cream, oil and eggs. Pour 1/2 of mixture in a greased tube or Bundt pan. In a small bowl, mix brown sugar, cinnamon and nuts.
Mix the cake mix, vanilla pudding, eggs, sour cream, vegetable oil and vanilla together and pour into a greased 9x13 inch pan. Mix the sugar, cinnamon and pecans together and sprinkle over the batter; marbelize with a knife.
A tasty sour cream coffee cake with a streak of chocolate chips in the middle!
Very moist. Instant Vanilla Pudding and Sour Cream added to Hines Yellow Cake Mix.
Set aside 1 tablespoon cake mix and 1 1/2 cups pie filling. In a mixing bowl, combine eggs, sour cream, water, oil, extract and remaining cake mix and pie filling.
Moist and feeds many people! This is a Southern cake that gets its name from the sour cream and cinnamon tastes that will sock it to you!