Sara Lee Cakes Recipes

"SARA LEE" POUND CAKE - COPYCAT

Steps:

• Preheat oven to 325º.
• Spray 8-1/2" Pyrex loaf dish with Pam. Cream butter with sugar on high speed of mixer for 5 minutes.
• Add 1 egg and then a little flour, beating 2 minutes.
• Add 2nd egg and half of remaining flour and beat 2 minutes.
• Add sour cream, rest of flour and extracts, beating 2 minutes.
• Spread batter evenly in dish.
• Bake for 65 minutes or until tester comes out clean.
• Remove from dish. Slice 1/2" thick.
• Be sure to slice before freezing loaf.
• Thaw to use within 6 months.

COPYCAT RECIPE: "SARA LEE" BUTTER COFFEE CAKE

Steps:

• 1. Preheat oven to 350*. Grease a 9x13 baking pan.
• 2. Beat cake mix, pudding, water, eggs, and oil for 8 minutes at medium speed. Add butter extract and vanilla. (1 Tablespoon of each).
• 3. Pour 1/2 of batter mixture into the greased pan.
• 4. Mix white sugar and cinnamon and sprinkle 1/2 of this over the batter. Spread rest of batter into pan and then rest of sugar/cinnamon on top of that. Take a knife and swirl through the mixture. Bake for 30-35 minutes.
• 5. Let cake cool and drizzle with glaze: Powdered sugar, hot milk, butter extract and vanilla extract.