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Butter Recipe, Sour Cream Pound Cake
Butter Recipe, Sour Cream Pound Cake

Butter Recipe, Sour Cream Pound Cake

2 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
Vegetable shortening
1 cup , plus 3 Tbsp., all-purpose flour (divided and sifted)
1 box Butter Recipe Cake Mix
1 cup sugar
8 oz Breakstone Regular or Reduced Fat Sour Cream
1 stick butter or margarine (softened)
3 eggs (room temperature)
2/3 cup water
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Let's Make It
Preheat oven to 350 degrees F. Grease and flour Bundt pan using vegetable shortening and 3 Tbsp. all-purpose flour. Set pan aside.
Combine cake mix, 1 cup flour and 1 cup sugar in a large mixing bowl. Add sour cream, butter/margarine, eggs and water. Mix on low speed of electric mixer until incorporated. Turn mixer up to medium speed and mix for 4 minutes (scrap sides of bowl half-way through mixing).
Pour batter into prepared Bundt pan.
Cook on bottom rack of oven for 1 hour to 1 hour and 15 minutes until a cake tester comes out clean. Allow to cool in pan 10-20 minutes. Turn onto round platter and allow to cool completely. Cover when cooled.
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