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Winbeckler's French Vanilla Sour Cream Cake

French Vanilla Sour Cream Cake - Winbeckler Recipe 
(Pan Coat Recipe at Bottom of Page)


2 1/2 cups all-purpose sifted flour
1 1/2 cups sugar
1 tsp. salt
1 Tbsp. + 2 tsp. double acting baking powder
1 small pkg. dry instant vanilla pudding mix (approx. 3.2 to 3.6 oz.)
1/4 cup butter, softened
1/3 cup vegetable oil
3 whole large eggs, room temperature
1/2 cup lukewarm water
1 t. real vanilla
1 cup sour cream

Preheat oven to 325 F.

Prepare pan(s), either two 8" round pans or one 8" x 12" sheet pan, by brushing with pan coat (equal parts shortening, vegetable oil, and flour mixed together).

First combine by hand the flour, sugar, salt, baking powder, and pudding mix in mixer bowl. Add remaining ingredients (wet ingredients) and mix with mixer on low speed. Increase speed to medium and mix for approximately 2 minutes until well blended.

Pour batter into prepared pan and bake at 325 F. until center tests done (toothpick inserted in center comes out clean).

This is a dense, moist cake that carves well. Makes approx. 5 to 5-1/2 cups batter. 

The recipe may be multiplied


Red Velvet:

To the same recipe, you can add:

1/4 c. cocoa powder
increase vegetable oil to 1/2 c.
1 oz. liquid food color.


To the same recipe, you can add: 
1/4 c. cocoa powder
use chocolate pudding instead of vanilla
increase vegetable oil to 1/2 c.

Other variations can be created by using other flavors and flavors of pudding mix.

Pan Coat Recipe

1 c. Crisco solid shortening
1 c. all-purpose flour
1 c. vegetable oil

Mix ingredients together on medium speed until blended. 

Store in refrigerator to maintain consistency. 

Use a pastry brush to coat inside of cake pans.

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