Sour cream cake

Experimented with a new recipe yesterday and thought I would share. This is very easy and it make a very smooth textured cake and somewhat denser like a pound cake.

1 box yellow cake mix.

Follow directions on the box except:

Substitute 1 cup of sour cream (regular or low fat) for a cup of the water called for.
and separate the eggs and beat the whites stiff.

Blend everything except the egg whites together, then fold in the eggwhites
. You can also add a little vanilla extract and some brandy or peach schnapps (again deducting these amounts from the amount of water called for).

Fill and ice if and as desired. I filled mine with some blackberry jam we had canned last summer. For the top, I added a pkg of flavorless geletin to some of the jam and let it partially set. Then I cut and put 4 strips (each about an inch wide) of thin cardboard evenly spaced across the top. Sprinkled top with powdered sugar, removed the cardboard strips, and spread the partially set blackberry geletin where the strips had been. Put in fridge for the geletin to set the rest of the way.

With this filling and topping it makes a pretty rich cake, so cut slices farily thin.