Old-fashioned Sour Cream Pound Cake 

from Pamela Nold Southern Cooking FB

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 45 minutes

Category: Dessert

Yield: 12 servings

A lady gave my Mother this recipe in 1953 and it has been a family favorite ever since.

Ingredients

3 cups sugar

1 cup butter

6 eggs, separated

2 teaspoons vanilla

1 tablespoon fresh lemon juice

1 cup sour cream

3 cups all-purpose flour, sift before measuring

1/4 teaspoon baking soda

1/4 teaspoon salt

Instructions

Cream together sugar and butter, add the egg yolks one at time; beat well after each addition. Blend in vanilla, lemon juice and sour cream.

Into a separate bowl, sift sifted flour, salt, and soda. Add sifted dry ingredients to batter; beat well. In a separate bowl, beat the egg whites until stiff peaks form.

Fold egg whites into the cake batter. Pour into a greased and floured tube pan and bake at 300° for about 1-1/2 hours or until cake tests done.

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July 28, 2010

Well today I'm preparing for family to arrive from all over the country. Arizona, Ohio, Indiana and Pennsylvania! I'm hosting the Queen Family Reunion on 7/31/10 at my place, here in NH. We're having an Old New England Clam Bake right in the back yard.

The house is cleaned up and freshened up with some new paint etc. We put the final work into it lastnight. Today leaves just some touching up to get done. I hope it all goes well. I'm not that organized this time but hopefully nobody will notice. I've posted pictures of the house above.

Well, wish me luck!

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HEAVENLY MOLTEN FUDGE CAKES

HEAVENLY MOLTEN FUDGE CAKES

A BETTY CROCKER RECIPE

5 Ounces of Semisweet or Bittersweet baking chocolate, chopped

1/2 Cup plus 2 Tablespoons butter or margarine

3 Eggs

3 Egg yolks

1 1/2 Cups powdered sugar

1/2 Cup all-purpose flour

1. Heat oven to 450* Grease bottom and sides of six 6-ounce custar cups with shortening. In 2-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Cool slightly.

2. Meanwhile, in large bowl, beat eggs and egg yolks with wire wisk or hand beater until well blended. Beat in 1 1/2 cups powdered sugar. Beat in melted chocolate mixture and flour. Divide batter evenly among custard cups.

3. Bake 11 to 13 minutes or until sides are set and cakes feel soft when touched in center. Run small knife or metal spatula along sides of cakes to loosen. Immediately turn upside down onto individual plate; remove cups. Sprinkle with additional powdered sugar.

Serve warm.

This is great! You can make it a day ahead cover in fridge and bake the next day but you'll need to bake 1 to 2 minutes longer. **IF YOU LIKE CHOCOLATE ~ THIS IS THE BEST***!!