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Cakes

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

14 days of love

14 days of love

keep a stick of butter on the counter and you're ready for any last minute dessert!


Substituting eggs & oil!

Substituting eggs & oil!

I recently made brownies where I used a box of brownie mix and instead of using any eggs and oil, I used a banana that I purred in my magic bullet with some no-sugar added apple sauce. When combined I added it to my mixture, added in another 1/2c apple sauce and put in 2 tbsp of water and mixed. I made my brownies in cupcake pans to make serving size and it was delicious. Very moist, VERY chocolatey with a slight hint of banana in the background!





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