Title: Blackberry Brandy Sour Cream Jell-O Cake
Categories: Cake Beverages
Yield: 10 Servings
| 6 | tb | Black raspberry jello |
| 1/2 | c | Blackberry brandy, hot |
| 1 | c | Sour cream |
| 1 | c | Butter |
| 2 | c | Sugar |
| 6 | | Eggs |
| 1 | ts | Vanilla |
| 1/2 | ts | Lemon extract |
| 1/2 | ts | Almond extract |
| 1/2 | ts | Rum flavoring |
| 3 | c | Flour, unsifted |
| 1/2 | ts | Baking soda |
| 3/4 | ts | Salt |
| | | Powdered sugar, sift (opt) |
Dissolve jello in hot brandy. Cool, then combine with sour cream. Cream
together butter and sugar until light and fluffy; add eggs, one at a time
beating well after each. Mix in vanilla, lemon extract, almond extract and
rum flavoring. Mix together dry ingredients and add alternately with the
cooled jello mix to the butter-sugar mix; beat well after each addition.
Bake in a well buttered and lightly floured 10" tube or Bundt pan in a
preheated 350~F oven. Bake about 75 minutes. Cool in pan 20 minutes, turn
out and finish cooling on rack. Dust with sifted powdered sugar if desired.