The Ferguson Recipes

Sour Cream Cake
Sour Cream Pancakes from Ree Drummond
Sourdough French Toast
Sous Vide Poached Eggs
Sous Vide Ribs
South Of The Border Artichoke Dip
Southern Spoon Bread
Southwestern Chicken Corn Chowder
Southwestern Chicken Thighs With Rice And Beans
Southwestern Grilled Pork Tenderloin
Southwestern Salsa
Spaghetti and Meatballs
Spaghetti Sauce
Sparkling Party Punch
Special French Dressing
Speedy Danish Coffee Cake
Spiced Cornish Hens With Curried Onions And Potatoes
Spiced Lamb Burger
Spiced Party Mix
Spicy Baked Beans
Sour Cream Cake
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Serving Size: Serves
Comments
This recipe was/is a mess.
Called for 2 tsp vanilla and then later called for 1 tsp vanilla.
Also, had chopped nuts in two locations in the ingredients.
And it uses a 1 lb box of powdered sugar and then 1/2 cup of regular sugar. 

Here is the original ingredient listing:
1 (1 lb.) box powdered sugar
2 t. vanilla
1 c. chopped nuts, if desired
1 t. vanilla
1 c. sour cream
1/2 c. sugar
1 pkg. Duncan Hines butter cake mix
3/4 c. oil
4 eggs
1 cup chopped nuts
For the filling:
4 T. brown sugar
2 t. cinnamon
Ingredients
For the cake:
1 (1 lb.) box powdered sugar
2 t. vanilla
1 c. chopped nuts, if desired
1 c. sour cream
1/2 c. sugar
1 pkg. Duncan Hines butter cake mix
3/4 c. oil
4 eggs

For the filling:
4 T. brown sugar
2 t. cinnamon
Directions
Mix all of the cake ingredients.
Mix the brown sugar and cinnamon for the filling. 
Pour 1/2 of batter into pan.
Sprinkle filling over the batter you poured into the pan.
Pour the rest of the batter on top of the filling.
Bake for an hour or until done, 350°.
Good luck!
🧑‍🍳 The Cook:  Shirley Killingsworth 🔑 Keywords: desserts, cake
🗂️ Categories: 🍰 Cakes, 🍨 Desserts
📚 Cookbooks: Cooking with Carl, Hugh & Your Friends, The TFR Cookbook
Recipe #253 was added on March 01, 2007 and last updated on February 14, 2022.
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