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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Edna Hoffman, Hebron, Indiana, perks up a meal with this old-fashioned layer cake. The dense cake is rich in spices, while the frosting is fluffy and sweet. Ingredients:
1/2 cup butter, softened |
1-1/2 cups packed brown sugar |
3 eggs, separated |
1 teaspoon vanilla extract |
1-3/4 cups cake flour |
1-1/2 teaspoons ground allspice |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1 teaspoon ground cloves |
1/2 teaspoon salt |
1 cup (8 ounces) sour cream |
frosting: |
1 cup packed brown sugar |
1/3 cup water |
2 egg whites |
1/4 teaspoon cream of tartar |
1-1/2 teaspoons vanilla extract |
Directions:
1. In a large bowl, cream butter and brown sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. Combine the dry ingredients; add to creamed mixture alternately with sour cream, beating well after each addition. In a small bowl, beat egg whites until stiff; gently fold into batter.
2. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
3. For frosting, combine the brown sugar, egg whites, water and cream of tartar in a small heavy saucepan over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 20 minutes.
4. Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Spread between layers and over top and sides of cake. Refrigerate leftovers. Yield: 12-16 servings.
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