ADDING SOUR CREAM TO CAKE RECIPES

Steps:

• In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired.

Steps:

• {"@type": "HowToStep","text": "Heat the oven to 350 degrees. Grease and flour 3 (8-inch) round cake pans. " }
• {"@type": "HowToStep","text": "In large bowl, beat the sugar, oil and eggs until creamy. Add ¾ cup sour cream and 2 teaspoons vanilla; beat until well-mixed. Add flour, baking soda, cinnamon, salt, and nutmeg. Beat on low speed until mixed. Beat on medium speed for 1 minute. Stir in the carrots and nuts. Pour the batter evenly into the pans. " }
• {"@type": "HowToStep","text": "Bake for 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool in the pans for 10 minutes. Remove the cakes from pans onto cooling racks; cool completely, about 1 hour. " }
• {"@type": "HowToStep","text": "In a medium bowl, combine powdered sugar, 1/3 cup softened butter, 1/2 cup sour cream, and 1 teaspoon vanilla; beat on low speed until mixed. Beat on medium speed until smooth and creamy. " }
• {"@type": "HowToStep","text": "Place 1 cake layer, rounded side down, on a serving plate. Tuck strips of waxed paper under bottom edge of cake all around cake. Spread about 1/2 cup frosting over cake. " }
• {"@type": "HowToStep","text": "Place second layer over frosting, rounded side up. Repeat with third layer. Frost the sides and top of the cake. Remove the strips of waxed paper. Store covered in refrigerator." }