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Monday, November 8, 2010

Foolproof Sour Cream Poundcake (Nirelle)

1/2 cup unsalted butter
1/2 cup Mothers unsalted margarine spread
2 cups sugar
1/2 cup Splenda (for baking)
6 eggs
3 cups flour
1/2 tsps salt
1/4 tsp baking soda
1 cup sour cream
1 tsp flavoring (vanilla or orange or lemon or blend)

Preheat oven to 350◦F
Using mixer, cream well butter and sugar
While mixing, add eggs one at a time
Premix dry ingredients and add with sour cream
Add flavoring
Pour into tube pan and bake for 80 minutes
Cool for 5 minutes, remove from tube pan
Peel off paper on bottom and cool

9" tube pan lined on bottom with parchment paper

A thin frosting is nice. Let it run down the sides
Serve with fresh berries and a scoop of good vanilla
ice cream--or just eat it plain or with homemade jam
If you like, use 1 cup butter instead of the mix noted
Also, use 2 1/2 cup sugar instead of the mix noted
Probably will serve sixteen non-teenagers

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