-Betty Leland cgvh43b
1 cn Solo Poppy Filling
-avail/most grocery stores
1 c Butter
1 1/2 c Sugar
4 Eggs; separated
1 ts Vanilla
1 c Sour cream
2 1/2 c Flour
1 ts Baking soda
1 ts Salt
Cream butter and sugar until light and fluffy.Add Solo Filling. Add egg
yolks one at a time, beating well after each addition. Beat in vanilla and
sour cream. Sift dry ingredients and add gradually to Poppy Filling
mixture. Fold in stiffly beaten egg whites. Pour into greased and floured
9-10″ tube pan which has the bottom lined with waxed paper. Bake 350~
for50-60 min. Allow cake to cool for about 5 min. Remove from pan and peel
off paper. Decorate by sifting confectioners’ sugar over top of cake.
Yields
12 Servings