9
Sour Cream Pound Cake
1 cup (2 sticks) butter or margarine
1
⁄
2
cup vegetable
2
1
⁄
2
cups sugar
5 eggs
In a large mixing bowl, cream butter, shortening, and sugar on Speed 4 or 5. Add
eggs and beat on Speed 6 or 7. Reduce to Speed 4 then add flour, sour cream,
and vanilla. Mix until well blended. Spoon into greased and floured tube or bundt
pan. Bake at 325°F for 1
1
⁄
2
hours or until the cake tests down with a toothpick.
Delectable Desserts
Chocolate Mint Squares
Bottom Layer:
1 cup butter or margarine,
room temperature
1 cup sugar
4 eggs
1 16-ounce can chocolate syrup
1 cup all-purpose flour
1 teaspoon vanilla extract
Middle Layer:
1
⁄
4
cup butter or margarine,
room temperature
2 cups confectioners sugar
1
⁄
4
cup green or white creme de menthe
OR
1 teaspoon mint extract
To make the first layer, in large mixing bowl on Speed 4 or 5, cream butter and
sugar until light and fluffy, about 1 minute. Add eggs, chocolate syrup, flour, and
vanilla. Blend until well mixed, about 1 minute. Spoon into greased and floured
9x13-inch baking pan and smooth the top. Bake at 350°F for 30 minutes or until
cake tests done. Cool thoroughly before adding next layer.
To make the second layer, in a small bowl on Speed 4 or 5, cream butter and
confectioners sugar until light and fluffy. Add creme de menthe or mint and mix
until well blended. Spread evenly over first layer. Refrigerate to set.
To make top layer, in a heavy saucepan over low heat, melt butter and
chocolate chips until blended. Cool slightly then spread over top of other layers.
Refrigerate to thoroughly chill, then cut in 1-inch squares (these are very rich).
Store in refrigerator.
3 cups all-purpose flour
1 8-ounce container sour cream
2 teaspoons vanilla
Top Layer:
6 tablespoons butter or margarine
1 6-ounce bag semi-sweet chocolate
chips
