HAZELNUT SOUR CREAM CAKE

INGREDIENTS

250g warm butter
1 1/2 cup castor sugar
3 eggs
2 1/3 cups flour
300g sour cream
1 teaspoon vanilla

Filling:
COOKING DIRECTIONS

3/4 cup brown sugar
125g ground hazelnuts
1 teaspoon cinnamon

Preheat oven to 180C.

Grease A 22cm cake pan. Beat butter and sugar. Then add eggs one at a time.

Use a large metal spoon to fold in flour and sour cream. Layer 1/2 of batter in the tin then filling mixture and remainder of batter.

Bake for 45 minutes. Cool in the tin for 5 minutes before turning out.

Serve dusted with powdered sugar.

TURTLE CAKE

INGREDIENTS

1 Devil's Food cake mix
1 cup water
3 eggs
8 oz. sour cream
1 cup chopped pecans
1/2 cup caramel ice cream topping

COOKING DIRECTIONS

Use the Tupperware Large Rock 'N Serve Container for this recipe. Mix cake mix, water, eggs and sour cream together. Sprinkle bottom of Rock 'N Serve with pecans. Puor cake mix on top of pecans. Spoon caramel topping over cake batter making sure not to touch sides of Rock 'N Serve. Microwave for 7 minutes then 7 minutes more on medium.

Let stand for 5-10 minutes before serving.

SOUR CREAM YELLOW CAKE

INGREDIENTS

2/3 cup of water
1/2 cup of softened butter (1 stick)
3 eggs
sour cream
yellow cake mix

COOKING DIRECTIONS

Heat oven to 350°F.

In a mixing bowl, combine cake mix and add 2/3 cups of water. Add softened butter and three eggs, one at a time, mixing after each addition.

Stir in sour cream, mixing until large lumps disappear.

Bake in oven for 30 minutes, check on the cake from time to time to prevent overcooking.

PUNCH BOWL CAKE

INGREDIENTS

1 angel food cake
1 large container cool whip, thawed
1 8 oz. container sour cream
several cans of pie filling (any kind you like) you will be layering the fruit

COOKING DIRECTIONS

Prepare angel food cake according to box mix and let cool. Then tear cake into bite size pieces. Mix together sour cream and cool whip, pour over cake pieces and mix well to coat. Spoon some of the cake into the bottom of the bowl and then add a can of fruit. Make another layer of cake and then fruit. You can make as many or as few layers as you like. Ending with fruit on the top. Let chill over night before serving.

Note: When making such cake, better put it in a clear punch bowl so the colors of the fruit Can be seen. It makes a very decorative dish this way.

PINA COLADA COCONUT CAKE

INGREDIENTS

18 1/2 ounces white cake mix
3/4 cup pina colada mixer
2 cups sour cream
2 cups powdered sugar
8 ounces Cool Whip, thawed
7 ounces coconut, grated

COOKING DIRECTIONS

Prepare cake mix using 3/4 cup Pina Colada Mixer for part of water. Bake in two 9 inch layers. Cool. Stir sugar into sour cream. Fold in whipped topping and 1/2 cup coconut.

Fill and frost cake. Garnish - cover top and sides with remaining coconut.

Wrap tightly with plastic wrap. Refrigerate. may be kept up to 3 days in refrigerator.

Serving Size: 12.

AUNT NANETTE'S BANANA CAKE

INGREDIENTS

1 box sour cream cake mix
2 eggs
1 teaspoon baking soda
1/2 cup buttermilk, sour cream or yogurt (add 1/2 tsp. lemon juice to milk if you don't have these)
1 c. mashed ripe bananas
1/2 c. chopped nuts
1 tsp. vanilla

COOKING DIRECTIONS

Mix cake according to instructions on box but add these additional ingredients during preparation. Bake in preheated oven at 350 degrees for 25 minutes or until tooth pick inserted in center is nearly clean. Cake will spring back slightly when touched.