Sour Cream Cake

Ingredients

• 4 eggs, separated
• 2 cups sugar
• 1 cup oil
• 1 cup sour cream
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 2 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder

Directions

• 1. Preheat oven to 350 degrees.
• 2. Grease and flour 10" Bundt pan, 9" x 13" cake pan or 2 (9") round cake pans.
• 3. Separate eggs and place egg whites in mixer bowl. Beat until stiff peaks form. Set aside. Reserve egg yolks.
• 4. In large mixing bowl, by hand (do not use mixer), mix sugar and oil. Add egg yolks, sour cream, buttermilk and vanilla.
• 5. In another bowl, combine flour, salt, baking soda, and baking powder. Gradually stir into sugar mixture.
• 6. Fold in beaten egg whites. Pour into prepared pan.
• 7. Bake approximately 50 minutes for Bundt pan, 35 minutes for 9" x 13" or 30 minutes for 9" rounds until cake is well browned and toothpick comes out clean.
• 8. Use as cake for strawberry shortcake or frost with Caramel Frosting.

Servings

• 15

Ingredients

• 1 teaspoon vanilla extract
• 2 cups powdered sugar
• 1/2 cup butter
• 1 cup brown sugar
• 1/4 cup milk

Directions

• 1. In saucepan, melt butter.
• 2. Add brown sugar and stir on medium low heat until sugar dissolves, about 2 minutes.
• 3. Add milk and remove from heat. Stir in vanilla. Cool slightly, about 2 minutes.
• 4. Whisk in powdered sugar until a smooth spreading consistency.