Because I’m our town’s postmaster, I can bake only in my spare time. When I do, I especially enjoy making desserts like this one. It tastes amazing as is or tucked under ice cream and chocolate syrup like a hot fudge sundae!
—Karen Conrad, East Troy, WI
Prep: 15 min. • Bake: 1 1/4 hours + cooling • Makes: 20 servings
1 cup butter, softened
3 cups sugar
6 large eggs, room temperature
3 cups all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
1 cup sour cream
2 tsp. vanilla extract
Confectioners’ sugar, optional
1. In a bowl, cream the butter and sugar until light and fluffy, about 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.
2. Bake at 325° for 1 1/4-1 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.
3 piece: 311 cal., 13g fat (7g sat. fat), 96mg chol., 163mg sod., 45g carb. (30g sugars, 1g fiber), 4g pro.