"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Sour Cream Crunch Cake Recipe

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This recipe for Sour Cream Crunch Cake, by , is from Our Family Cookbook - 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
ViAnn Sampson
Added: Friday, November 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
12 (1.06ounce) Nestle Crunch bars
3/4 cup hot water
2 Tablespoons butter, softened
1 3/4 cups sugar
4 eggs, separated
1 cup sour cream
1 teaspoon vanilla, extract
2 1/2cups cake flour, sifted
2 teaspoons baking soda
3 tablespoons water
Pinch of salt

Directions:
Directions:
For the Cake, break up candy bars and melt in hot water on top of double boiler: cool.
Cream butter and sugar well. Beat in egg yolks beating well, then add sour cream and beat well. Blend in cooled candy bar-water mix and vanilla extract. Stir in flour (do not beat) until blended. Then add baking soda which had been dissolved in 3 tablespoons water. Gently fold in egg whites that have been stiffly beaten with the salt.
Pour into 2 lightly buttered and floured 9 inch round pans in preheated 350 degree oven for 25 -30 minutes. Cool in pans on rack for 10 minutes. Turn out and finish cooling on racks.

For Frosting, Melt 30 small Nestle Crunch Bars in the top of double boiler: stir in 1 1/2 cup sour cream. Remove from heat; add 2 teaspoon vanilla and beat until cool and creamy. Frost thickly between layers, on sides and top of cooled cake.

 

 

 

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