Simply Sweet Home

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Monday, June 7, 2010

Sour Cream Pound Cake

As some of you know, my husband only has two or three desserts that he really loves.  He'll try other things that I bake, but for the most part, he only gets excited about his faves.  So when I bake something new, I usually have to bake one of his favorites too, or I'll look for new variations on his favorites to make.

I recently tried this sour cream pound cake for his birthday.  This is a "doctored" cake mix recipe, which I always love!  And I have to say, it was one of the best pound cakes I've had!  It's very moist and has a great taste and consistently!  I added chocolate frosting, but any frosting would be good, and this would be wonderful as a plain cake as well.

Don't forget the Sweet Thursday Pie & Cake event is June 24!  Send me an email with a link to your post if you'd like to be featured!

Recipe for Sour Cream Pound Cake:

1 18 1/4 ounce) package yellow cake mix
1 cup sour cream
1/3 cup vegetable oil
1/4 cup water
1/4 cup sugar
4 large eggs
1 teaspoon vanilla extract

Directions:  Preheat oven to 350° and lightly grease and flour a 13x9 pan. Combine all ingredients in large mixing bowl and blend on low speed of mixer for 1 minute. Scrape down sides with spatula. Increase mixer speed to medium and beat an additional 2 minutes. Pour batter into prepared pan. Bake for 30 to 35 minutes or until golden brown and tests done when a toothpick inserted in the center comes out clean.  Cool on a wire rack and frost as desired.  Serve as is, or frost with your favorite icing.



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