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Don't just say it, bake it.™

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Margaret's Sour Cream Pound Cake

Lisa Worley Recipe shared by:
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This is family and friends biggest request for a birthday cake. It is so moist and delicious you can not eat just one slice. Cooks to a golden brown every time, and is so easy and quick. I sometimes serve with frozen strawberries, peaches or drizzle with chocolate, but everyone's favorite is plain. My grandchildren will eat the whole thing, so I always make two for every occasion.

  • Hands-On Time:1 Hour
  • Total Time: 1 Hour 10 Minutes
  • Servings: 12 serving slices
  • Rating:

Ingredients

  • 1 Box Duncan Hines Butter Recipe Cake Mix
  • 1 Cup sour cream
  • 1/2 Cup Sugar
  • 2/3 Cup of wesson oil
  • 4 eggs
  • 2 tsp. vanilla flavoring

Baking Instructions

  1. Preheat oven to 350 degrees.
  2. Prepare a bundt pan with Bakers Joy, and set aside.
  3. Mix first four ingredients togetherin a large bowl with a mixer at medium speed.
  4. Next add eggs, one at a time until mixed thoroughly.
  5. Stir in vanilla flavoring.
  6. Pour batter evenly into prepared bundt pan.
  7. Bake at 350* for 45 minutes.
  8. Cool in pan for 10 minutes and invert onto cake plate.

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Tips

Easy Sugar Cookie Rolling Tip

Easy Sugar Cookie Rolling Tip

Use powdered sugar to roll sugar cookies. You will be able to use all of the dough it will not dry out. Bake on parchment paper.


Scrambled Eggs

Scrambled Eggs

If you want an easier way to scramble eggs rather than getting out the blender, then having to wash it later, try this: place your eggs in a jar, put on the lid tightly, and shake, shake, shake. So easy to pour it into the skillet and to wash the jar in the dishwasher.





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