Recipe: Sour Cream Vanilla Cake
3 Cups Glynis’ Kitchen Scratch Mix
½ Cup vegetable shortening
½ Cup Sour Cream
¼ Cup Plain yogurt
¾ Cup Milk (2%)
¾ Cup Sugar
½ TSP Baking powder
½ TSP Baking soda
1 TSP Salt
1 TBL Vanilla Extract
Directions: Preheat oven to 350 degrees F.
Grease a 9” square baking pan with your favorite non-stick spray
Combine Glynis’ Kitchen Scratch Mix, baking powder, salt, and baking soda into a separate bowl and stir using a spoon or rubber spatula. Set aside.
Using a hand or stand mixer beat vegetable shortening and sugar until smooth, then add the sour cream and yogurt. Beat until smooth and creamy.
Add in the eggs one at a time, mixing well in-between. Scrape down bowl.
Add 1½ Cup of the Glynis’ Kitchen mixture at a lower speed. Slowly add in milk and vanilla extract. Beat at low speed until combined, then add in the rest of the Glynis’ Kitchen mixture. Mix and then scrape down the bowl.
Pour into greased pan and slam pan down on counter gently a few times to get rid of any air bubbles.
Bake for 25 minutes then turn pan around and bake for 15 minutes or until completely brown on top. Test cake with a toothpick. If it comes out clean, cake is done.
Eat with a dollop of whipped cream and fruit.