![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
SOUR CREAM POUND CAKE (With Caramel Icing) 3 c. sugar 1/2 lb. butter 1 Tbsp. Crisco 6 eggs 3 c. plain flour 1/4 tsp. soda 1/4 tsp. salt 1 c. sour cream 1 tsp. vanilla Cream sugar, butter and Crisco. Add eggs and beat each 1 minute. Sift and add flour, soda and salt. Add sour cream and vanilla. Stir well. Bake in tube pan. Put in cold oven. Bake at 300 degrees for 1 hour and 20 minutes. While hot, wrap in plastic bag until it cools (to retain moisture). Frost with Caramel Icing. Caramel Icing (Never Fails): 1 box light brown sugar 1 small (5.33 oz.) can evaporated milk 1/2 stick butter 1 tsp. vanilla Mix sugar, milk and butter. Cook, stirring all the time, to soft ball stage (236 degrees). Remove from stove; add vanilla. Cool a bit. Beat. If too thick, add hot water. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |