The Red Hot Chili Paper

Send us some "foodback" gourmet@chef.net

Blackberry Cheese
Chocolate Glaze
Cocoa Cake Icing
Blackie's Cocoa Cake
Zwetchkenkuchen
Banana Nut Cake
Chocoberry Mousse
Chocolate Chip Cheese
White Brownies
Italian Cheese
Sachertorte
Buche de Noel
Apple Cake
Honey Pound Cake
Banana Cake
Fig Orange Cake
Peach Shortcake
Applesauce Cake
Fudge Banana Cake
Rum Cake
Carrot Fruitcake
Cherry Cheesecake
Apricot Crumbcake
Brownie Cheese
Cherry Yogurt Cheese
Choco Cherry Cheese
Creamy Chilled Cheese
Lemon Cheese
No-Bake Cheese
Chocoberry Cheese
Blueberry Coffee
Crumb Coffee
Sour Cream Coffee
Real Coffee
Fat Free Apple
Apple Nut
Sour Cream Coffee Cake

    Ingredients:

        1 cup butter
        1 1/2 cups sifted flour
        3 separated eggs
        1 teaspoon baking soda
        1 1/4 cups sugar
        1 teaspoon baking powder
        1 cup sour cream, dairy
        1/2 teaspoon cinnamon
        1/2 cup chopped nuts
         

    Directions:

    Cream 1cup of the sugar and all the butter. Add egg yolks and sour cream. Beat until  light and fluffy. Add flour, baking powder and baking soda. Beat egg whites until stiff  and fold in. Pour batter into a greased and floured Bundt pan. Sprinkle with topping made  of your remaining 1/4 cup sugar, cinnamon and nuts. Dot with extra butter. Bake at 325  degrees for 1 hour. Allow to cool in pan for 15 minutes before turning out.

These pages designed and maintained by:
 
TechNoTrix E-Media Consultants
Copyright 1997-2000
Send E-mail to the
WebMaster