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Country Kitchen
September 1, 2011 Previous Recipe
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BAKED BBQ BEANS
UPSIDE-DOWN GERMAN CHOCOLATE CAKE
STRAWBERRY PIZZA
CHUCK WAGON
CAMP STEW
BROCCOLI SOUP
SHRIMP SCAMPI
PORK TACO SOUP
BROCCOLI CORNBREAD
SOUR CREAM POUND CAKE
SOUR CREAM POUND CAKE

3 cups sugar
2 sticks butter (1 cup)
1 stick margarine (1/2 cup)
6 eggs
2 teaspoons vanilla
2 cups sifted all-purpose flour
1 cup sifted self-rising flour
1 (16-ounce) carton sour cream

In a large mixing bowl, beat together sugar, butter and margarine. Add eggs 1 at a time; add vanilla. Alternately add flour and sour cream, mixing well after each addition. Coat a tube pan with floured non-stick spray and pour batter into prepared pan. Bake 2 hours at 300 F.





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