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Sour Cream Spice Cake

1 Cup Sour Cream
1 Cup Sugar
2 Eggs, lightly beaten
1-1/2 Cups Sifted All-Purpose Flour
1 teas. Baking Soda
1 teas. Watkins Baking Powder
1/2 teas. Salt
1 teas. Watkins Cinnamon
1/2 teas. Watkins Ground Cloves
1/2 teas. Watkins Nutmeg
1/4 Cup Chopped Nuts or Dates, or 1/2 Cup Chopped Raisins

Preheat oven to 350 degrees. Grease and flour an 8 x 8 x 2-inch baking pan. In a mixing bowl combine the sour cream, sugar and eggs. In a separate bowl, combine the flour, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg. Stir in the sour cream mixture, then stir in the nuts. Pour the batter into the pan and bake, uncovered, for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 minutes, then remove the cake from the pan to the rack to cool completely. If you wish, frost cake with Cream Cheese Frosting (below).

Cream Cheese Frosting:
1 Package (3 oz.) Cream Cheese, softened
2 Tbsp. Butter or Margarine, softened
1/2 teas. Watkins Vanilla, Original Double-Strength
2 Cups Confectioners Sugar, sifted

In a mixing bowl, beat the cream cheese, butter, and Watkins Vanilla with a large spoon or an electric mixer at medium speed until smooth. Gradually beat in the sugar until well blended.

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