Serves: 10
Total Calories: 243
Preheat oven to 325°. Generously grease and flour a 10 1/2 -inch ring mold (capacity 12 cups). In a large mixer bowl at low speed, beat cake mix*, milk and eggs until blended. At medium speed, beat for 3 minutes. At low speed, beat in sour cream and vanilla until blended. Pour into ring mold. Bake for 40 to 60 minutes or until a wooden pick inserted 1 1/2 inches from edge comes out clean. Cool on a wire rack for 15 minutes, then remove cake from pan. Cool completely on a wire rack.
* At altitudes above 5,000 feet, stir 3 tablespoons all-purpose flour into cake mix before adding milk and eggs.
This Sour Cream Pound Cake recipe is from the Special Cakes Made Easy Cookbook. Download this Cookbook today.
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