Ingredients
  • ½ cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • 1 /2 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup sour cream
  • TOPPING
  • 1 /2 cup sugar
  • 2 teaspoons ground cinnamon
  • FILLING
  • 1 tablespoons cornstarch
  • 3 /4 cup whole milk
  • 1 /4 cup butter, softened
  • 1 /4 cup shortening
  • 1 /2 cup sugar
  • 1 /2 teaspoon vanilla
Instructions
  1. In a large bowl, cream butter and sugar until light and fluffy.
  2. Add eggs, one at a time, beating well after each addition.
  3. Beat in vanilla.
  4. Combine the flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating just until combined.
  5. Pour into two greased and waxed paper-lined 9-in. round baking pans.
  6. Combine topping ingredients; sprinkle over batter. Lightly cut through with a knife to swirl.
  7. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean.
  8. Cool for 10 minutes; remove from pans to wire racks to cool completely.
  9. In a small saucepan, combine cornstarch and milk until smooth.
  10. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cover and refrigerate until chilled.
  11. In a small bowl, cream the butter, shortening and sugar until light and fluffy.
  12. Add vanilla and chilled milk mixture; beat vigorously by hand or on medium speed with a mixteruntil smooth and creamy, about 10 minutes.
  13. Place one cake on a serving plate; spread with filling.
  14. Top with remaining cake.
  15. Store in the refrigerator or cool cellar.
  16. Yield: 8-10 serving
Recipe by Amish 365 at https://www.amish365.com/14876/