Serves: 10
Total Calories: 533

1 1/4 cups brown sugar
1/2 cup margarine
3 eggs
1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon ground
1/2 teaspoon allspice ground
1/4 teaspoon nutmeg ground
3/4 cup sour cream
1/2 cup peanut finely chopped, unsalted toasted
* Part two.
1/2 cup margarine
1/4 cup unsweetened cocoa
3 tablespoons sour cream
1 teaspoon vanilla extract
4 cups powdered sugar

Heat oven to 350° F. Cream sugar and margarine in a medium bowl. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, baking soda, salt, and spices. Add alternately with sour cream to creamed mixture, beginning and ending with dry ingredients. Stir in nuts. Divide batter between 2 greased and floured 8-inch cake pans. Bake for 30 to 35 minutes. Remove cool on racks. Prepare the following frosting.

Sour Cream Frosting:
*In a small saucepan, melt margarine with cocoa. Remove from heat stir in sour cream and vanilla. Place sugar in a small mixing bowl add chocolate mixture. Beat until smooth and creamy add additional sour cream if needed for desired spreading consistency. Frost cooled cake.

Nutritional Facts:

Serves: 10
Total Calories: 533
Calories from Fat: 137

More Recipes from the Budget Cookbook:
Caribbean Cake
Chocolate-Zucchini Cake
Golden Pound Cake
Pineapple Up-Side Down Cake
Spicy Sour Cream Cake w/Sour Cream Frosting
Squash Cake