FILLING
2 c Sour cream
1 1/2 c Confectioners’ sugar
1 pk (3 oz) vanilla pudding/pie
-filling (not instant)
2 ts Vanilla
TOPPING
3/4 c Confectioners’ sugar
1/3 c All-purpose flour
1/4 c Butter
–CAKE–
3 c All-purpose flour
1 ts Baking powder
1 ts Baking soda
1/4 ts Salt
3/4 c Butter; softened
1 1/4 c Sugar
3 Eggs
2 ts Vanilla
2 c Sour cream
-GLAZE-
1 c Confectioners’ sugar
1 tb Butter; melted
1 tb Milk
1. Combine all filling ingredients together in 2-quart saucepan. Cook over
medium heat, stirring occasionally until mixture comes to a boil. Continue
cooking, stirring constantly, 1 minute. Remove from heat. Cover with
plastic wrap; set aside.
2. For topping, combine 3/4 cup powdered sugar and 1/3 cup flour in medium
bowl; cut in 1/4 cup butter until crumbly. Set aside.
3. Heat oven to 350’F. Stir together flour, baking powder, baking soda and
salt for cake. Set aside. Combine butter and sugar together in larger mixer
bowl of an electric mixer. Beat at medium speed, scraping bowl often, until
creamy, about 1 minute. Add eggs and vanilla; continue beating until light
and fluffy, 1 to 2 minutes.
4. Reduce speed to low. Beat, gradually adding flour alternately with sour
cream to butter mixture, until well blended, 1 to 2 minutes. Spread batter
into greased 12- by 9-inch baking pan.
5. Spoon filling mixture over cake by tablespoons; sprinkle with topping.
Bake until toothpick inserted in center comes out clean and cake is golden
brown, 40 to 50 minutes. Cool completely. Meanwhile, stir together all
glaze ingredients in small bowl until smooth; drizzle over cooled cake.
NOTE: The cake will become very high during cooking, but will drop slightly
during cooling. Also, 2 (10- or 11-inch) springform pans can be used in
place of the 13- by 9 inch baking pan.
Yields
24 Servings