Sour Cream Pudding

bullet1 yellow cake mix or plain cake recipe as follows:
bullet2 cups all-purpose flour
bullet1 1/2 cups sugar
bullet3 1/2 tsps. baking powder
bullet1 tsp. salt
bullet1/2 cup shortening, room temperature
bullet1 cup milk
bullet1 tsp. vanilla
bullet3 eggs (1/2 to 2/3 cup)

For Topping:

bullet1 pound brown sugar
bullet1 pint sour cream

 
bulletHeat oven to 350 degrees
bulletGrease & flour 13x9x2" pan
bulletMeasure all ingredients into large mixing bowl
bulletBlend 1/2 minute on low speed, scraping bowl constantly
bulletBeat 3 minutes on high speed, scraping occasionally
bulletPour into pan
bulletSprinkle 1 pound brown sugar over top
bulletThen spoon 1 pint sour cream evenly over top
bulletBake at 350 degrees for about 45 minutes, until browned
bulletWhile still hot, scrape into bowl and stir
bulletEat as pudding
bulletComment: This is really good!  My mother-in-law, Granny Spradley, made
this in the 1920's & 1930's for her large family.  She was the mother of
ten children.  I was her second daughter-in-law.  I raised nine children
and made this all their lives.  I still make it and my children make it
for their families.  This was devised when every farmer had plenty of
fresh eggs, and no one worried about cholesterol, and everyone had plenty
of milk and cream from the family cow.  Granny just poured her cream over
the top of the brown sugar, but the modern sour cream is much thicker, so
it has to be spooned evenly.

From The Kitchen Of:  Corine Thomison, Church of Christ, Belton, Texas

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