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RE: Sour Cream Cake

Willow, PMFJI, but if you use all whole wheat flour it will make your
product very heavy and probably won't rise as well.  You can experiment and
mix 1/2 and 1/2 or whatever, until you get the results you want.

When you use fat free sour cream in things, as long as it includes at least
1 tbl flour for each 8 oz sour cream, it will set well.  Cheesecake, for
example.  The flour keeps it from cracking.

I happen to like drop biscuits with whole wheat flour.  They come out far
more dense, but they have a great flavor.