|Neckbones R good.|
First we start with the recipe.
|Add caption (what if I don't wanna?)|
|Ready... set... bake!|
|Ideally, you should let the butter soften to room temperature. Since I didn't,|
I cubed it, and tossed it into the mixing bowl anyway (I'm such a rebel)
|THREE cups o' sugar, it's a lot, I know. Just slice it thin. :^D|
|I cracked open all six eggs into a little pourey-thing. Yes, that's the techincal|
term for it. It will make adding them easier, and there's less of a chance
of getting egg shells in your cake batter.
|Before you put in your eggs, cream the sugar and butter together.|
|SO damned irritating. Anyhoo.... I digress.....|
|Start adding your eggs one at a time. Trust me, they will divide themselves|
|One straggler to go.|
|Use real vanilla please. Not the fake stuff. It's just better. I've never used|
this brand. Hope it's okay. Dan made cookies a couple of weeks ago and
Alex dumped the whole bottle of my good stuff in the batter.
|A little bit of salt.|
|I had to measure out the sour cream 'cause I had a 16 oz container.|
|Blending all these beautiful ingredients.|
|Oh, right, I forgot. This is my sous-chef for the day.|
|He likes to eat raw flour. He likes it.|
|Try to get it all in the bowl this time, will ya kid?|
Add the baking soda in at this time too.
|It's so much easier to use a sieve rather than those sifter things that kill your|
hands. Just dump the flour in and then shake, shake, shake, and it's done.
|Mix it in.|
|Line two bread-pans with parchment. I|
smudged a little butter in the pan to help
the parchment stick.
|It's a pretty batter. Silky looking.|
|Try not to pay any heed to the grime all over my oven display. I'm a crappy|
|Where's the cake, mom? You said there'd be cake!|
|They took an hour and fifteen for me.|
The toothpick test doesn't lie.
|I hope you'll try Georgia's Sour Cream Cake too!|
|Caught you, punklet! He was trying to gnaw on the corner|
of the nearest cake.