If we can have a sour cream angel cake, why not sour cream & *chocolate* angel cake? Hmm... now that I think of it, that does sound good with the cinnamon swirl. Build it up as with a torte, putting luscious cherries between the layers. Pidge - one of the best things about cooking in VR is that there are no calories, therefore, no weight gain. Thank goodness.

Here's a recipe you might be interested in. Here is a link that might be useful: cream cheese pound cake

This was posted on the cooking forum. I'm thinking about trying it. Well, I'll rephrase that! I am going to try it, just as soon as I find the energy to! Sour Cream Coffee Cake recipe for Mattie...... clip this post email this post what is this? see most clipped and recent clippings Posted by marigene (My Page) on Thu, Jan 24, 08 at 15:04 Here is the recipe you requested, Mattie. I have been making this cake for several years. I believe the recipe came from either Good Housekeeping or Better Homes and Gardens magazine. Sour Cream Coffee Cake 3/4 cup walnuts, finely chopped* 1 1/2 teaspoons ground cinnamon sugar: 3/4 cup for topping; 1 1/4 cups for cake 3/4 cup butter 3 cups all-purpose flour 1 1/2 cups sour cream 3 eggs 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 1/2 teaspoons vanilla extract In small bowl, combine walnuts, cinnamon and 3/4 cup sugar. Grease 10-inch tube pan. In large bowl with mixer at medium speed, beat butter with 1 1/4 cups sugar until light and fluffy. Add flour and remaining ingredients and beat at low speed until blended, constantly scraping bowl with rubber spatula. Increase speed to medium; beat 3 minutes, occasionally scraping bowl. Preheat oven to 350�F. Spread half of batter in pan; sprinkle with half of nut mixture; spread evenly with remaining batter and sprinkle remaining nut mixture. Bake 60 to 65 minutes until cake pulls away from side of pan. Cool cake in pan completely on wire rack. Makes 12 servings. * I use whatever nuts I have on hand. This last time it was hazelnuts.

Don't confuse FAT FREE sour cream with "Light" or "Lite" sour cream which is slightly less fat than whole sour cream and works fine for baking. It's ok for sauces too, but since in a sauce it is a flavor carrier, low fat sour cream makes a somewhat bland sauce. I use "lite" sour cream exclusively in dips, etc. Now, for baking, I often sub NON FAT (that's zero fat) yogurt when sour cream is called for. I have never had a problem. In fact, in baking I interchange buttermilk, lite sour cream and non fat plain yogurt. I realize there may be subtle differences but I have not noticed them much. Lower fat baked good have one issue though, they do not keep as long as the fuller fat ones. They dry out faster.