SOUR CREAM FILLING FOR CAKE RECIPES

Name: Sour Cream Cake Filling
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8 serving(s)
Ingredients: 2 tablespoons sugar; 1 tablespoon cornstarch; 1 egg yolk, beaten; 1 cup sour cream; 1/2 teaspoon lemon extract or 1/2 teaspoon orange extract

SOUR CREAM CAKE FILLING RECIPE - FOOD.COM

Sour Cream Cake Filling Recipe - Food.com image

A luscious old fashioned cake filling from the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. Enough filling for two 9-inch layers. Cooking time is approximate.

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

2 tablespoons sugar
1 tablespoon cornstarch
1 egg yolk, beaten
1 cup sour cream
1/2 teaspoon lemon extract or 1/2 teaspoon orange extract

Steps:

Mix sugar and cornstarch together and add to egg yolk.
Stir in sour cream and cook in double boiler until it coats the spoon.
Add flavoring, stir well.
Let cool to room temperature before assembling cake.

Nutrition Facts : Calories 84.3, FatContent 6.5, SaturatedFatContent 3.9, CholesterolContent 36.2, SodiumContent 16.3, CarbohydrateContent 5.4, FiberContent 0, SugarContent 3.2, ProteinContent 1.2

COCONUT SOUR CREAM CAKE RECIPE | ALLRECIPES

Coconut Sour Cream Cake Recipe | Allrecipes image

A simple white cake with a sour cream coconut frosting. A light, refreshing dessert.

Provided by Donna West

Categories Desserts Cakes Cake Mix Cake Recipes White Cake

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 1 - four layer 9 inch round cake

Number Of Ingredients 6

Ingredients

1 (18.25 ounce) package white cake mix
1 teaspoon almond extract
2 cups sour cream
1?¾ cups white sugar
1 (16 ounce) container frozen whipped topping, thawed
2 cups flaked coconut

Steps:

Grease and flour two 9 inch pans. Prepare cake mix as directed by manufacturer, adding almond extract. Bake according to instructions on package. When cake is cool, remove from pans and cut in half, horizontally.
To make the filling, mix together the sour cream and sugar in a medium sized bowl. stir in 1 1/2 cups of the coconut. reserve 1 cup of this mixture and spread the rest between the cooled cake layers. Fold whipped topping into the remaining filling, frost the outside of the cake. Sprinkle the remaining coconut over the top of the frosted cake.
Refrigerate from 1 to 3 days before serving.

Nutrition Facts : Calories 473.4 calories, CarbohydrateContent 67.7 g, CholesterolContent 14.5 mg, FatContent 21.9 g, FiberContent 1.4 g, ProteinContent 3.4 g, SaturatedFatContent 14.6 g, SodiumContent 297.9 mg, SugarContent 56.2 g

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