Whip Cream Cake (Sour Cream Cake)

Credit goes to Aaron's grandma, Helen Averett. She made birthday cakes for Aaron and his siblings when they were younger.

This is Aaron's all-time favorite dessert. It is super easy to put together and absolutely delicous.

3 eggs
1 1/3 c sugar
1 tsp vanilla
2 c flour
1/2 tsp baking powder
1/2 tsp baking soda
1 c whipping cream*
1/4 c cold water

Use an electric mixer to beat eggs and sugar at high speed until thick and lemon-colored. Add vanilla. Add soda, baking powder, and 1 cup of flour, mixing well. Mix together cream and water and add to batter. Stir to combine. Add the rest of the flour and combine well. Pour into a greased 9x13 pan. Use a rubber spatula to cut through the batter several times in each direction to release air pockets.

Bake at 375 °F for 25 to 30 minutes. Let cool, then frost with chocolate cream cheese frosting.

*Grandma used old (soured) whipping cream, but we use the fresh stuff. (I can't taste a difference.) You can also use sour cream, but it makes the cake a little less moist.