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Yield:
12 Servings
Ingredients:
Instructions:
Instructions: Mix all ingredients except sour cream until smooth. Put in 10-inch spring pan. Cook 1-1/2 hours at 325. Turn off oven & leave in oven for 1-1/2 hours more. Put on sour cream as topping. Will last in refrigerator 2 weeks.
Enough mix for 2 cakes. Email this Recipe:
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