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Prep 35min
Total2hr40min
Servings16
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Ingredients
Cake
3
cups Original Bisquick™ mix
1 1/2
cups sugar
1
cup sour cream
3/4
cup butter, softened
1/2
cup Gold Medal™ all-purpose flour
3
teaspoons vanilla
1
teaspoon almond extract
1/4
teaspoon salt
6
eggs
Whipped cream, sweetened, if desired
Blueberry Sauce
2
cups fresh or frozen (thawed and drained) blueberries
1/2
cup sugar
1
tablespoon lemon juice
2/3
cup water
1
teaspoon vanilla
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Steps
1
Heat oven to 350°F. Generously grease bottom and side of 12-cup fluted tube cake pan with shortening; lightly flour.
2
In large bowl, beat all cake ingredients except whipped cream with electric mixer on low speed 30 seconds. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.
3
Bake 48 to 50 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes. Turn pan upside down onto cooling rack; remove pan. Cool completely, about 1 hour.
4
Meanwhile, in 2-quart saucepan, heat blueberries, 1/2 cup sugar, the lemon juice and water to boiling over medium-high heat. Reduce heat to medium; cook 10 minutes or until slightly thickened. Stir in 1 teaspoon vanilla. Cool completely. Refrigerate until serving time. Serve with blueberry sauce and whipped cream.
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Nutrition Facts
Serving Size:1 Serving
Calories
350
Total Fat
16g
0%
Saturated Fat
9g
0%
Sodium
410mg
0%
Total Carbohydrate
47g
0%
Dietary Fiber
1g
0%
Protein
5g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 2 Other Carbohydrate; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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