Yellow Sour Cream Pound Cake

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Revision as of 03:52, 17 April 2007 by Jirah (talk | contribs) (New page: Preheat oven to 350°F. * Vegetable oil and flour for dusting the pan * 1 package of (18.25) plain yellow cake mix * 1 cup sour cream * 1/3 cup vegetable oil * 1/4 cup water * 1/4 cup sug...)
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Preheat oven to 350°F.

  • Vegetable oil and flour for dusting the pan
  • 1 package of (18.25) plain yellow cake mix
  • 1 cup sour cream
  • 1/3 cup vegetable oil
  • 1/4 cup water
  • 1/4 cup sugar
  • 4 large eggs
  • 1 t. pure vanilla extract
  • 1 small package vanilla pudding (you can use different pudding mix to change the flavor of the cake) Lemon, Strawberry etc…

Lightly mist tube pan with vegetable spray and dust with flour. Shake out excess flour.

Place the cake mix, sour cream, oil, water, sugar, eggs and vanilla in large mixing bowl. Blend with electric mixer on low speed for one minute. Scrape down the sides of the bowl with rubber spatula. Increase the mixer speed to medium and beat two more minutes until the batter looks thick and smooth.

Bake cake until golden brown and springs back when lightly pressed. (50- 55 minutes) Remove pan and let it cool on a wire wrack for about 20 minutes. Run a long knife around the edge of the cake and invert it onto a wire rack. Then invert it again so that the cake is right side up…

Pat Barton (from her mom, Maxine Johnson)

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