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Sour Cream Pound Cake |
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Serves: 10 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Sour Cream Pound Cake recipe on the web!!_ 16-ounce package pound cake mix ___ cup milk _ eggs ___ cup sour cream 1 teaspoon vanilla extract 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. |
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