Sour Cream Pound Cake
- 1/2 cup butter or margarine
- 1/3 cup sugar
- 1 cup sour cream
- 1 teaspoon vanilla
- 4 eggs
- 1/2 cup vegetable oil
- 1 box Duncan Hines butter recipe golden cake mix
Sour Cream Pound Cake
Featured in the Honolulu Star-Bulletin on March 15, 2006.
Ingredients:
Directions:
- Preheat oven to 350°F.
- Grease a bundt pan or 2 loaf pans.
- In a large bowl, cream butter and sugar.
- Add sour cream and vanilla, beat until fluffy.
- Add eggs one at a time, beating well after each addition.
- Add oil and beat again.
- Add cake mix and beat until smooth.
- Pour into prepared loaf pans or bundt pan.
- Bake for 45 to 50 minutes in loaf pans or 55 minutes in a bundt pan.
Makes 12 servings.
Approximate nutrient analysis per serving:
420 calories, 27 g fat, 10 g saturated fat, 100 mg cholesterol, 410 mg sodium, 41 g carbohydrate, 0.5 g fiber, 37 g sugar, 5 g protein
