Total Calories: 4,917
* "Place decorated plastic bags of mix and brown sugar in a 12-cup fluted tube pan, along with a recipe card containing the baking directions. Add a pretty hot mitt or wire cooling rack to complete the baking kit. Give a container of Sour Cream Sauce or include the recipe." Dry Mix In a large bowl, combine all dry mix ingredients and mix well. Package in a reclosable plastic bag. Package brown sugar in a second bag.
Preheat oven to 325°. Generously grease and flour a 12-cup fluted tube pan or 10-inch tube pan.
In a large mixer bowl at medium speed, beat brown sugar with 1/2 cup softened butter until well blended. Beat in 2 eggs. Alternately beat in dry cake mix with 1 1/2 cups water until well blended. Spoon batter into prepared pan.
Bake 1 hour or until a wooden pick comes out clean. Cool 15 minutes. Remove cake from pan and serve warm with Sour Cream Sauce.
Wrap any leftovers in foil. Store at room temperature.
HIGH ALTITUDE ADJUSTMENTS: At 6,000 feet, bake 60 to 70 minutes.
Sour Cream Sauce
Combine all ingredients in a small bowl and mix well. Store in the refrigerator, but serve at room temperature. Makes about 1 1/4 cups.