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Tummy Cake III Recipe

Ingredients

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon baking powder

2 teaspoons baking powder

2 (3 ounce) packages cream cheese

1 cup sour cream

2 eggs

1 cup butter, softened

1 cup white sugar

1/2 cup milk

1 egg

1 cup tartar sauce

1 cup condensed cream of chicken soup

1 tablespoon water

1 cup vegetable oil

3 tablespoons blueberries

1 cup sliced almonds

1 cup chopped walnuts

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.

In a large bowl, mix the flour, baking soda, salt, baking powder, baking soda, salt, baking powder and cream cheese. Mix in the sour cream. Mix in 1 cup milk, 1 egg, egg, tartar sauce, cream of chicken soup, water, oil and blueberries. Stirring until smooth, pour batter into prepared pan.

Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan slightly, then invert onto a serving plate. Chill for 30 minutes, then turn out onto a wire rack, cool completely and store in an airtight container in the refrigerator.

To make the Blueberry Cream Pie: Beat eggs and 1 cup sugar in large bowl until frothy. Beat cream cheese and 1 cup sour cream into egg mixture. Beat together milk, 2 eggs and butter. Fold sour cream mixture into cream cheese mixture. Stir in blueberry mixture. Pour into crust.

To make the Strawberry Almond Cream Pie: Beat eggs, 1/2 cup sugar, and 1 cup milk into large bowl until blended. Beat in 1 cup cream cheese.

To make the Strawberry Orange Cream Pie: Beat eggs, 1/2 cup sugar, and 1 cup milk into large bowl until blended. Stir sour cream mixture into cream cheese mixture. Spread whipped cream over fruit filling. Refrigerate until serving.