Nutrition balance score
Unbalanced
Glycemic Index
69
Moderate
Glycemic Load
49
High
Nutrition per serving
Calories451.7 kcal (23%)
Total Fat16.1 g (23%)
Carbs71.5 g (27%)
Sugars41.6 g (46%)
Protein6.4 g (13%)
Sodium299.4 mg (15%)
Fiber1.2 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
Batter:
½ cupbutter
1 cupwhite sugar
3eggs
3 cupsall-purpose flour
3 tspbaking powder
1 ½ cupssour cream
1 ½ tspbaking soda
Toppings:
Powder Icing:
Instructions
Cake Instructions:
Step 1
Grease a flute pan with shortening
Step 2
Place all three ingredients of the topping mix in a bowl, mix well to combine, and set aside.
Step 3
In a medium bowl, whip the sour cream and baking powder until well mixed. Let stand while you mix the rest.
Step 4
Combine softened butter, sugar, eggs, and baking soda in a large bowl.
Step 5
Add the flour and the whipped sour cream and mix well.
Step 6
Put half the batter into the flute cake pan. Sprinkle half the topping mix over the batter. Add remaining batter and sprinkle remaining topping mix over the top.
Step 7
Bake at 350° for 40 minutes.
Step 8
Let rest in pan for 10 minutes.
Step 9
Put cake onto cooling rack, and let completely cool.
Powdered Icing:
Step 10
While cake is cooling. Mix all ingredients for the powered icing well until desired consistency.
Step 11
If too thick, add more milk or water.
Step 12
If too thin, add more sifted icing sugar.
Step 13
Drizzle icing over cooled cake. Enjoy.
Notes
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Delicious
Easy
Go-to
Kid-friendly
Makes leftovers
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