I didn’t have the 1 cup of sour cream required
in the recipe so I added 1/2 cup of plain greek yogurt
to the 1/2 cup of sour cream. It worked nicely.
This cake has a lovely texture and taste
reminds me of a good wedding cake.
Also, on the show Paula emphasized to
place the cake in a cold oven then set it to
325 for 1 hour; then adjust the temperature
to 350 for 30 minutes – no peeking!*