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    Always Moist Pound Cake


    Source of Recipe


    Aunt Saunny

    1 (18.25-ounce) box butter cake mix
    4 large eggs
    3/4 cup vegetable oil
    1/2 cup granulated sugar
    8 ounces (1 cup) sour cream
    1 teaspoon vanilla extract

    All ingredients should be at room temperature.

    Preheat oven to 350 degrees F

    Combine cake mix, oil, sour cream and sugar. Add eggs one at a time
    until thoroughly mixed. Stir in vanilla.

    Spray (or grease) Bundt pan and sugar coat the inside of pan (this
    creates the crisp crust found on the old fashioned pound cakes). Pour
    batter into prepared pan and bake for approximately 45 minutes or
    until cake test is done.

    Serves 12.
 

 

 

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