Layered Cake With Sour Cream Filling Recipes

Steps:

• For the sour cream cake: Preheat the oven to 350 degrees F. Grease three 6-inch cake pans with cooking spray.
• Combine the flour, baking powder and salt in a large bowl. Reserve.
• Combine the butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat until light and fluffy. Turn the mixer off and scrape down the sides of the bowl.
• Beat in the eggs, one at a time. Slowly add the vanilla, milk and sour cream. Scrape down the sides of the bowl as needed. With the mixer on medium speed, gradually mix in the flour.
• Divide the batter evenly among the cake pans and bake until a toothpick inserted into the middle of a cake comes out clean, about 20 minutes. Let cool completely on a wire rack.
• For the cream cheese icing: Beat together the cream cheese, butter, powdered sugar, vanilla and lemon juice in a stand mixer or with a hand mixer until light and fluffy. Spread icing on each layer, stack layers and cover with icing.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease three 9 inch, round cake pans. Combine soda and buttermilk, and let stand a few minutes.
• In a large bowl, cream sugar, 1/2 cup butter, 1/2 cup oil and shortening. Add egg yolks one at a time, beating well after each addition. Mix buttermilk mixture alternately with flour into creamed mixture. Stir in 1 teaspoon vanilla.
• In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Gently stir in 1 cup pecans and coconut.
• Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make the Cream Cheese Frosting: Beat together cream cheese, 1/2 cup butter or margarine, 1 teaspoon vanilla, and confectioners' sugar. Stir in 1 cup chopped pecans. Frost and fill cooled cake with cream cheese frosting.

Steps:

• Mix sugar and cornstarch together and add to egg yolk.
• Stir in sour cream and cook in double boiler until it coats the spoon.
• Add flavoring, stir well.
• Let cool to room temperature before assembling cake.