Boysenberry Brandy Sour Cream Jell O Cake Recipe

• 6 Tbsp. Black boysenberry jello
• 1/2 c. Boysenberry brandy, warm
• 1 c. Lowfat sour cream
• 1 c. Butter
• 2 c. Sugar
• 6 x Large eggs
• 1 tsp Vanilla
• 1/2 tsp Lemon extract
• 1/2 tsp Almond extract
• 1/2 tsp Rum flavoring
• 3 c. Flour, unsifted
• 1/2 tsp Baking soda
• 3/4 tsp Salt Powdered sugar, sift (opt)

1. Dissolve jello in warm brandy.
2. Cold, then combine with lowfat sour cream.
3. Cream together butter and sugar till light and fluffy; add in Large eggs, one at a time beating well after each.
4. Fold in vanilla, lemon extract, almond extract and rum flavoring.
5. Mix together dry ingredients and add in alternately with the cooled jello mix to the butter-sugar mix; beat well after each addition.
6. Bake in a well buttered and lightly floured 10" tube or possibly Bundt pan in a preheated 350 F oven.
7. Bake about 75 min.
8. Cold in pan 20 min, turn out and finish cooling on rack.
9. Dust with sifted powdered sugar if you like.

black boysenberry jello, boysenberry brandy, sour cream, butter, sugar, eggs, vanilla, lemon, flavoring, flour, baking soda, salt

Taken from cookeatshare.com/recipes/boysenberry-brandy-sour-cream-jell-o-cake-89826 (may not work)