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Sour Cream Walnut Cake

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Submitted by Hu99me

YIELD

servings

PREP

25 min

COOK

40 min

READY

65 min

Ingredients

2 473
3 15
TEASPOONS ML BAKING POWDER
½ 2.5
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML SALT
3 45
TABLESPOONS ML BUTTER
or margarine, softened
1 ⅛ 266
CUPS ML SUGAR
1 ½ 355
CUPS ML SOUR CREAM
2 2
LARGE LARGE EGGS
large
¼ 1.3
TEASPOON ML NUT FLAVOURING
black walnut *
Caramel nut flavouring
¼ 59
CUP ML BUTTER
or margarine
½ 118
CUP ML BROWN SUGAR
firmly packed *
¼ 59
CUP ML CREAM
light
1 ½ 355
CUPS ML POWDERED SUGAR
79
CUP ML NUTS
chopped
½ 2.5
TEASPOON ML VANILLA EXTRACT

Directions

Sift together flour, baking powder, soda and salt; set aside.

Cream together the butter and sugar.

Add well beaten eggs and sour cream.

Add flour mixture and mix by hand or electric mixer until well mixed.

Pour into 12 x 8 x 2 inch pan.

Bake 40 to 50 minutes in preheated 350℉ (180℃) oven.

Speedy Caramel Nut Frosting:

Melt butter or margarine in saucepan.

Add brown sugar; cook over medium heat for 2 minutes, stirring constantly.

Add light cream; continue stirring and bring to a boil.

Remove from heat; blend in icing sugar and chopped nuts; mix well.

Add vanilla. If necessary thin with cream a few drops at a time.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 329g (11.6 oz)
Amount per Serving
Calories 1116 40% from fat
 % Daily Value *
Total Fat 50g 77%
Saturated Fat 27g 137%
Trans Fat 0g
Cholesterol 207mg 69%
Sodium 597mg 25%
Total Carbohydrate 52g 52%
Dietary Fiber 3g 11%
Sugars g
Protein 30g
Vitamin A 28% Vitamin C 2%
Calcium 22% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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