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Country Kitchen
February 1, 2009 Previous Recipe | Next Recipe
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GANNIEíS CHICKEN CASSEROLE
TANGY BROCCOLI SALAD
MOTHERíS CHOCOLATE PIE
CRANBERRY ORANGE RELISH
HOT CHICKEN SALAD
APPLE ENCHILADAS
IMPOSSIBLE BUTTERMILK PIE
MOTHERíS SOUR CREAM POUND CAKE
LOW-CARB EGG CUSTARD
MAMA BUGGíS TEA CAKES
CHICKEN & WILD RICE SOUP
MOTHERíS SOUR CREAM POUND CAKE

1 cup solid vegetable shortening
3 cups sugar
6 eggs
3 cups sifted all-purpose flour
1/4 teaspoon baking soda
1 (8-ounce) container sour cream
1 teaspoon vanilla

Preheat oven to 325 degrees.
In a large mixing bowl, mix shortening and sugar until creamy. Add eggs one at a time, beating well after each addition. Sift together dry ingredients; add alternately with sour cream to sugar mixture. Add vanilla and incorporate. Pour into a well-greased tube pan, and bake for 1 hour to 1 hour 15 minutes. Remove cake from pan, and then cool on wire rack.





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