Hamilton Beach 840056500 manual Delectable Desserts, Sour Cream Pound Cake, Chocolate Mint Squares

Sour Cream Pound Cake

1 cup (2 sticks) butter or margarine	3 cups all-purpose flour
1⁄2 cup vegetable	1 8-ounce container sour cream
21⁄2 cups sugar	2 teaspoons vanilla
5 eggs

In a large mixing bowl, cream butter, shortening, and sugar on Speed 4 or 5. Add eggs and beat on Speed 6 or 7. Reduce to Speed 4 then add flour, sour cream, and vanilla. Mix until well blended. Spoon into greased and floured tube or bundt pan. Bake at 325°F for 11⁄2 hours or until the cake tests down with a toothpick.

Delectable Desserts

Chocolate Mint Squares

Bottom Layer:

1 cup butter or margarine, room temperature

1 cup sugar

4 eggs

1 16-ounce can chocolate syrup

1 cup all-purpose flour

1 teaspoon vanilla extract

Middle Layer:

1⁄4 cup butter or margarine, room temperature

2 cups confectioners sugar

1⁄4 cup green or white creme de menthe

OR

1 teaspoon mint extract

Top Layer:

6 tablespoons butter or margarine

1 6-ounce bag semi-sweet chocolate chips

To make the first layer, in large mixing bowl on Speed 4 or 5, cream butter and sugar until light and fluffy, about 1 minute. Add eggs, chocolate syrup, flour, and vanilla. Blend until well mixed, about 1 minute. Spoon into greased and floured 9x13-inch baking pan and smooth the top. Bake at 350°F for 30 minutes or until cake tests done. Cool thoroughly before adding next layer.

To make the second layer, in a small bowl on Speed 4 or 5, cream butter and confectioners sugar until light and fluffy. Add creme de menthe or mint and mix until well blended. Spread evenly over first layer. Refrigerate to set.

To make top layer, in a heavy saucepan over low heat, melt butter and chocolate chips until blended. Cool slightly then spread over top of other layers. Refrigerate to thoroughly chill, then cut in 1-inch squares (these are very rich). Store in refrigerator.

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