Title: Sour Cream Brunch Cake
Categories: Cakes
Yield: 12 Servings

1 c Margarine; softened
2 c Sugar
2 Eggs
1/2 ts Vanilla
2 c Flour
1 ts Baking powder
1/4 ts Salt
1 c Sour cream; light
Filling:
1/2 c Pecans; chopped
1 tb Cinnamon
3 tb Brown sugar, packed

Recipe by: Jo Anne Merrill Preparation Time: 1:00 Grease and flour an angel
food cake pan. Mix all ingredients except filling , adding sour cream last.
Mix filling ingredients in a small bowl. Pour half of batter into pan,
sprinkle with half of filling, remainder of batter then remainder of
filling. Bake in a preheated 350 degree oven for 1 hour. Recipe was a prize
winner at the Del Mar County Fair 1993 Jo Merrill
Posted to EAT-L Digest 17 Sep 96

Date: Wed, 18 Sep 1996 05:20:25 -0500

From: LD Goss