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Sour Cream Spice Cake Recipe
|Margarine||1⁄2 Cup (8 tbs)|
|Brown sugar||1 1⁄2 Cup (24 tbs)|
|Baking powder||2 Teaspoon|
|Flour||2 1⁄2 Cup (40 tbs), sifted|
|Sour cream||1 Cup (16 tbs)|
|Shredded coconut||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 4463 Calories from Fat 1998
% Daily Value*
Total Fat 228 g350.6%
Saturated Fat 102.7 g513.5%
Trans Fat 6.3 g
Cholesterol 886 mg295.3%
Sodium 3594.7 mg149.8%
Total Carbohydrates 572 g190.6%
Dietary Fiber 19.4 g77.7%
Sugars 317.1 g
Protein 61 g121.7%
Vitamin A 150% Vitamin C 10.7%
Calcium 125.2% Iron 119.8%
*Based on a 2000 Calorie diet
Add eggs, one at a time, beating well after each addition.
Add baking powder and soda to flour; sift three times.
Add small amounts of flour to creamed mixture alternately with sour cream, beating after each addition until smooth.
Pour batter into greased and floured 10 x 10 x 2-inch pan.
Bake in 350-degree oven for 40 minutes or until cake tests done.
Cool in pan.
Combine butter, remaining brown sugar and milk in saucepan; bring to a boil.
Remove from heat; add coconut.
Pour on warm cake; spread evenly.
Place cake under broiler 4 to 5 inches from source of heat; broil until coconut becomes golden brown.