- 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
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Beat in vanilla.
- Combine the flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating just until combined.
- Pour into two greased and waxed paper-lined 9-in. round baking pans.
- Combine topping ingredients; sprinkle over batter. Lightly cut through with a knife to swirl.
- Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes; remove from pans to wire racks to cool completely.
- In a small saucepan, combine cornstarch and milk until smooth.
- Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cover and refrigerate until chilled.
- In a small bowl, cream the butter, shortening and sugar until light and fluffy.
- Add vanilla and chilled milk mixture; beat vigorously by hand or on medium speed with a mixteruntil smooth and creamy, about 10 minutes.
- Place one cake on a serving plate; spread with filling.
- Top with remaining cake.
- Store in the refrigerator or cool cellar.
- Yield: 8-10 serving
Recipe by Amish 365 at https://www.amish365.com/14876/
3.2.1303