Jam Cake

Ingredients

• 1 Box Duncan Hines Yellow Cake Mix
• 4 eggs
• cup cooking oil
• 1 cup water
• box vanilla instant pudding
• 1 jar apricot jam
• le jar raspberry jam (35¢ size)
• 2 cartons sour cream
• 1 cup nuts (mixed together)
• 5 tablespoons flour
• 1 cup sugar
• 1 cup milk
• 1 teaspoon vanilla
• 1 cup butter or margarine

Method

1. 1

   Beat all together for 2 minutes.

2. 2

   Pour into two long 13x15 pans.

3. 3

   Bake at 350 degrees for about 15 minutes or until done.

4. 4

   Cut cakes in half to make four layers.

5. 5

   Spread black raspberry jam and then 1/3 of sour cream mixture on the first layer.

6. 6

   Spread apricot jam, then 1/3 of sour cream mixture on the second layer.

7. 7

   Repeat black raspberry jam and rest of sour cream on the third layer.

8. 8

   Spread the butter icing all over the cake.

As published

This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 10. The excerpt below is the record exactly as published.

Jam Cake 1 Box Duncan Hines Yellow Cake Mix 4 eggs cup cooking oil 1 cup water box vanilla instant pudding re we Beat all together for 2 minutes. Pour into two long 13% x 15% pans. Bake at 350 degrees for about 15 minutes or until done. Filling: 1 jar apricot jam le jar raspberry jam (35¢ size) 2 cartons sour cream and 1 cup nuts (mixed together) (Use part of apricot and almost all of black ras- pberry jam) Icing: 5 tablespoons flour 1 cup sugar 1 cup milk 1 teaspoon vanilla 1 cup butter or margarine

Cook this with the app: pantry check, scaling, and the assistant.