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Title: Sour Cream Breakfast Cake
Categories: Cake
Yield: 12 Servings
| DALLAS MORNING NEWS 8/14/96 | ||
| 4 | Eggs | |
| 1/2 | c | Sugar |
| 3/4 | c | Oil |
| 1 | pk | Yellow cake mix |
| 1 | c | Sour cream |
| 3/4 | c | Nuts, chopped |
| 1/4 | c | Sugar, dark brown |
| 1 | tb | Cinnamon, ground |
Preheat oven to 350 F. Grease a Bundt or tube pan. Beat eggs until thick and fluffy. Add sugar and oil and beat again. Blend in cake mix, sour cream, and nuts; do not overmix. Pour half of batter into prepared pan.
Mix together brown sugar and cinnamon and sprinkle over batter. Swirl in lightly with knife. Pour remaining batter on top. Bake 45-60 minutes, until cake tests done.
Nutritional information per serving: 463 calories, xx gm protein, 80 mg cholesterol, xx gm carbohydrate, 314 mg sodium, x gm fiber, 28 gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, 52% of calories from fat.
Tyops by Sylvia Steiger, CI$ 71511,2253, homepage: http://ourworld.compuserve.com/homepages/SylviaRN, moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes
Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, 71511.2253@compuserve.com, homepage: http://ourworld.compuserve.com/homepages/SylviaRN
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