Vema Recipe Reviews (Pg. 1) - (16703202)

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Pecan Sour Cream Pound Cake

Reviewed: Jun. 22, 2012
I have kept this recipe around for nearly 10 years. No matter how many times I make it, I never tire of the rich, moist flavor. Everyone I share it with has seconded that emotion. This cake is a true winner!!! Do note that the batter may be more than enough to fit into one bundt pan. I use an oversized bundt pan when I follow this recipe. Yum :)
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Chicken Danielle

Reviewed: Jan. 15, 2011
I have been making a variation of this recipe for over 5 years. I do not put in the herbs, and I place my meat & sauce atop white rice rather than pasta (it's less messy and the rice absorbs the moisture and flavor so well). Everyone I've ever shared it with has said that it's simply "TO DIE FOR"!!!
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15 users found this review helpful

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